Orange Citrus Cheesecake
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Orange1.75 cups
Vanilla Wafer (crushed)3 cup
Sugar1 cup
Butter (melted)2 tbsps
All-Purpose Flour1 cup
Granulated Sugar2 tbsps
Orange JuiceDirections:
1
Preheat oven to 350 degrees F
2
Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap(R) Heavy Duty Aluminum Foil
3
Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan
4
Zest 1 teaspoon orange zest from the orange
5
Juice 1/4 cup orange juice from the orange set both aside
6
Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl
7
Stir in melted butter
8
Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan
9
Place in a roasting pan
10
Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined
11
Add orange juice and beat until smooth
12
Beat in eggs and white chocolate
13
Pour filling into crust-lined pan
14
Place roasting pan on the oven rack
15
Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan
16
Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken
17
Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven)
18
Remove springform pan from water bath and cool on a wire rack for 15 minutes
19
Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes
20
Remove sides of springform pan cool cheesecake on wire rack for 2 hours
21
Cover and chill for at least 4 hours before serving
22
Top with Cranberry Orange Sauce to serve
23
Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat
24
Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down
25
Remove from heat and cool completely before serving