Creamsicle fans will fall for this creamy cheesecake wherein every layer—from the gingersnap crust to the candied orange slices on top—is perfumed with a citrusy aroma. To ensure fresh orange juice doesn’t dilute the cheesecake base, our orange cream cheesecake recipe instructs how to cook down the juice into a syrup bolstered with fresh ginger spice, delivering a big citrus flavor in every bite. Make it in the height of the citrus season in the middle of winter for a sweet slice that tastes like sunshine.
Orange Cheesecake Ingredients
- Gingersnap cookies: Sweet and spicy gingersnap cookie crumbs form the cheesecake crust. Using a rolling pin, crush the cookies in a food processor or bag.
- Oranges, orange zest and orange juice: Each recipe component has layers of orange flavor. There’s orange zest in the cookie crumb crust, orange juice syrup in the cheesecake itself and delicate curls of candied orange on top.
- Butter: A small amount of butter binds the cookie crumb crust.
- Ginger root: Fresh ginger echoes the sweet ginger flavor of the cookie crumb crust but adds a note of spice once steeped in the orange juice that flavors the cheesecake mixture.
- Cream cheese: Make sure your cream cheese, the base for this and many other cheesecakes, is thoroughly softened before combining it with other ingredients.
- Sugar: White sugar sweetens the cheesecake base. Cooked with water into a syrup, it’s the poaching liquid for delicate slices of candied orange.
- White chocolate: You might not notice, but a few ounces of melted white chocolate helps stabilize the cheesecake and adds a subtle layer of sweetness.
- Vanilla extract: A whisper of vanilla flavor in the cheesecake base harmonizes the rich cream and the refreshing orange.
- Eggs: Beaten eggs are the ingredient that help this cheesecake hold its shape as it bakes.
Directions
Step 1: Prepare the pan
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
Step 2: Make the gingersnap crust
In a large bowl, combine the crumbs, 2 teaspoons orange zest and butter. Press onto the bottom and 2 inches up sides of a prepared pan.
Step 3: Prepare an orange-ginger syrup
In a large saucepan, combine orange juice and ginger and bring it to a boil. Reduce the heat and simmer, stirring occasionally, until syrupy and reduced to about three tablespoons. Strain the syrup and discard the ginger.
Step 4: Mix the cheesecake base
In a large bowl, beat the cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs and beat them on low speed just until combined. Pour into crust. Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
Step 5: Bake the cheesecake
Bake at 325°F for 70 to 80 minutes or until center is just set and top appears dull. Remove the springform pan from water bath and remove the foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.
Step 6: Make the candied orange slices
In a large skillet, combine water and sugar for the candied orange slices. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring them to a boil, then reduce the heat and simmer for 45 minutes or until translucent. Drain the oranges on a wire rack and arrange them in a single layer on waxed paper to dry.
Step 7: Un-mold and finish the cheesecake
Remove the sides of pan and top cheesecake with candied orange slices.
Orange Cheesecake Variations
- Change out the crust: Use Oreos, chocolate wafer cookies, vanilla cookies or graham cracker crumbs to make the crust instead of gingersnaps.
- Top it with ganache: Skip the candied orange slices and make a chocolate ganache instead, using either white or semisweet chocolate. Pour or spread either one onto the baked and cooled cheesecake.
- Add whip: You could also top it with whipped cream or whipped topping, either instead of or in addition to the candied orange slices. Spread either a full layer or place individual dollops on each slice with the candied orange slices on top just before serving.
How to Store Orange Cheesecake
Store any leftover cheesecake slices in the refrigerator. These you can eat them while they’re still cold or let them warm closer to room temperature for a softer texture.
Can you make orange cheesecake ahead of time?
Absolutely. Once baked cheesecake is quite stable. You can bake and cool this orange cheesecake recipe in advance and refrigerate the whole cheesecake. Wrap it well and without adding the candied orange slices, for about three to four days. You can also make it ahead of time and freeze it for up to one month wrapped well in plastic. Before serving, defrost the cheesecake in the refrigerator for a day. Store the candied orange slices in an airtight container at room temperature and add them to the cake just before serving.
Orange Cheesecake Tips
How do you fix lumpy cheesecake filling?
To make the smoothest orange cream cheesecake, soften the cream cheese to about room temperature before mixing. Beat it in a stand mixer with the paddle attachment on medium-low speed or with a hand mixer before adding the sugar, then the orange-ginger syrup, melted chocolate, vanilla and orange zest. If the cream cheese base isn’t softened and blended, the batter can have lumps that remain in the cake once its baked.
How do you prevent a cheesecake from cracking?
Cracks form when a cheesecake undergoes temperature changes quickly or when it bakes long enough that it loses moisture. Using a water bath significantly reduces the likelihood that your cheesecake will crack because the water acts as an insulating layer protecting the cream cheese base from temperature changes. So don’t skip that step of the recipe. If cracks form anyway, know that they won’t actually affect the taste of your cake very much. Prevent cracking by not over-baking and allowing it adequate time to cool on the counter before refrigerating it.
Can you make this orange cheesecake gluten-free?
Yes. Simply substitute gluten-free ginger cookie crumbs in the crust.
