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How To make Creamy Orange Cheesecake
1 1/2 c Graham Cracker Crumbs (about
-8 oz) 3 T Unsweetened Dutch-processed
-cocoa 3 T Sugar
4 T Vegetable Oil
24 oz Cottage cheese, nonfat (2
-1/2 Cups) 8 oz Cream Cheese, reduced-fat
4 oz Cream Cheese, nonfat (1/2 c)
12 oz Sour Cream, nonfat (1 1/2c)
1 1/2 c Sugar
1/2 c Orange juice concentrate,
-thawed 1/3 c Nonfat dry milk powder
2 lg Eggs
3 lg Egg Whites
2 t Vanilla extract
1/4 t Salt
Orange slices 1. Preheat the oven to 300? . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and sugar. Stir in the oil thoroughly. Reserve 1 T of the crust mixture for garnish, if desired. Press the crust onto the bottom and 2" up the sides of the springform. Set aside. 2. Puree the cottage cheese, cream cheese, and sour cream in a food
processor until very smooth. Transfer the cheese mixture to a large mixing bowl. Add the sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt and combine thoroughly. Pour the filling into the prepared pan and bake for 1 hour and 15 minutes. When it is done, the cake will be puffed and the center will be slightly jiggly. DO NOT OVERBAKE!!! 3. Set the cake on a rack to cool for 1 hour. Cover tightly and
refrigerate for at least 4 hours. To remove the cheesecake from the pan, first run a thin knife around the edge. Loosen clasp and lift away sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and then wet it again before cutting each slice, if necessary.
How To make Creamy Orange Cheesecake's Videos
No Bake Orange Cheesecake|Tasty Orange Cheesecake Recipe|Rinju's Food Circle
Please watch: Homemade Blueberry Crush Recipe | Blueberry Glaze Recipe | Easy Blueberry Crush with 3 ingredients|
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Orange Cheesecake ????
Home made Cream cheese :
Ingredients :-
1st layer :
Digestive Biscuits - 14 nos (you can use any biscuits of your choice)
Melted butter - 100g
2nd layer :
Whipping cream - 1cup (250 ml)
Cream cheese - 1cup + 1tsp vanilla essence +2 tbsp sugar (blend together)
Orange juice-4 tbsp (60ml)
Orange Zest - 1 tsp (only orange part)
Gelatin - 125 ml (1tbsp)
3rd layer :
Orange juice - 140ml
Gelatin - 65ml (1/2 tbsp)
You can melt 11/2 tbsp gelatin in 190ml hot water and then divide into 2 parts as above measurements.
Following this recipe you can make Cheesecake with any available fruits of your choice. Lemon juice & lemon zest will add flavour to your cheese cakes!! ????
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Jaffa Cheesecake - No bake Chocolate Orange Cheesecake
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No bake Chocolate Orange Cheesecake - is a delightful cheesecake with buttery base, irresistible chocolatey-orange cream cheese filling topped with homemade orange jelly. Perfect dessert for celebrations and holidays!
Ingredients:
Biscuit Base:
8.8 oz (250 g) digestive biscuits
1/3 cup (75 g) unsalted butter, melted
3 tbsp orange juice
Filling:
4 gelatin sheets
bowl of cold water
4 tbsp water
1 1/2 cup (350 g) heavy cream
14.1 oz (400 g) cream cheese
1 cup (130 g) powdered sugar
7.4 oz (210 g) dark chocolate (65% cacao), melted
2 tbsp apricot jam
orange zest
1/3 cup (75 ml) orange juice
Orange Jelly:
3 gelatin sheets
bowl of cold water
3 tbsp water
0.7 oz (20 g) sugar
2/3 cup (160 ml) orange juice
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Place the digestive biscuits into the bowl of a food processor and process until crumbs form. Add melted butter and orange juice and blend until everything is combined. Scrape the cookie mixture from the sides of the bowl if necessary.
Butter the bottom of a springform pan (8 inch - 20 cm).
Press the mixture into the bottom of a springform pan using the back of a spoon.
Refrigerate until you prepare the next layer.
Soak 4 gelatin sheets in cold water for 5-10 minutes.
Meanwhile, beat the heavy cream.
Add cream cheese and mix well.
Gradually add powdered sugar.
Add melted chocolate, apricot jam, orange zest and mix well until blended.
Mix in orange juice.
Heat the water (4 tbsp) and gelatin sheets (that we soaked), stirring over very low heat just until the gelatin dissolves. It shouldn't simmer or boil.
Add few tbsp of chocolate mixture into dissolved gelatin.
Stir to combine then pour the gelatin mixture into the chocolate mixture. Mix everything well.
Arrange halved orange slices around the edge of the pan.
Pour half of the filling over the biscuit base. Make sure that filling goes between orange slices and covers them well. Pour the second half of the filling.
Refrigerate for an hour.
Meanwhile prepare orange jelly.
Soak 3 gelatin sheets in cold water for 5-10 minutes.
Over low heat stir water (3 tbsp) and sugar until the sugar dissolves.
Add gelatin sheets and stir until the gelatin dissolves. It shouldn't simmer or boil!
Stir in orange juice.
Allow to cool, then gently pour over the chocolate-cream cheese filling.
Refrigerate for minimum 4 hours or overnight.
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Easy No-Bake ORANGE CHEESECAKE | Recipes.net
This no-bake orange cheesecake recipe gives the perfect balance between citrusy and creamy flavor! It boasts a layer of graham cracker crumbs with creamy orange filling made of orange gelatin and fresh orange zest. The rich and smooth cheesecake is absolutely no-bake and only requires at least 6 hours of chilling before you can fully indulge!
???? Check the full recipe on how to make Orange Cheesecake here:
Ingredients:
Crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, softened
Cooking spray
Filling:
2 lb cream cheese at room temperature
3 oz (1 pack) orange gelatin, preferably Jello
2 cups chilled heavy cream
⅔ cup water
⅓ cup powdered sugar
Zests from 2 oranges
To serve:
Whipped cream
⬇️ How to make Orange Cheesecake ⬇️
For the crust:
0:10 Combine all the ingredients for the crust in a large mixing bowl. Mix until the texture resembles wet sand.
0:29 Press the mixture onto the bottom and along the sides of a 9-inch springform cake tin.
0:34 Set aside in a chilled area and allow to firm up, for at least an hour.
For the filling:
0:42 Bring water to a boil, then remove from the heat and add the gelatin. Whisk until dissolved, then set to cool down until just warm but not hot.
1:06 In a mixing bowl attached to a hand beater, cream together cream cheese, sugar, and orange zest for roughly 5 to 7 minutes until pale and fluffy. Set aside.
1:26 Pour your chilled heavy cream into your chilled mixing bowl. Whisk until stiff peaks form.
1:45 Fold the whipped cream into your cream cheese mixture, followed by the gelatin mixture, and mix until evenly incorporated.
2:08 Pour into your prepared crust and set aside in a chilled area. Allow your cheesecake to firm up, anywhere from 6 hours to overnight.
2:32 Once set, remove the springform brace. Portion your cheesecake accordingly and serve with roughly ⅓ ounce of whipped cream per serving.
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Choc-Orange Cheesecake | FoodPoint
Season 2 BONUS Recipe - Choc-Orange Cheesecake (Intermediate)
The full recipe is also available at
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Amazing Blood Orange Cheesecake Recipe
This Delicious brûléed Orange Cheesecake Cake is bursting with orange flavor and so creamy! Fluffy amazing cheesecake FULL of orange flavor nestled in a gingersnap crust with crunchy brûléed oranges crowning the whole thing! It's an easy, foolproof cheesecake and so amazingly delicious. This recipe just so happens to be from the winter chapter of my book, if you have a copy, pull it out and bake along with me!
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Orange Cheesecake
Orange Cheesecake is great dessert anytime of year! The citrus flavor of orange is light and refreshing paired with the creamy texture of the cheesecake is a winner in the world series of desserts.
Here is the recipe:
212g/ 2 cups crushed tea biscuits or graham crackers (crust)
70g/ 5 tbsp. melted unsalted butter (crust)
42g/ 3 tbsp. orange zest (crust)
680g/ 3-8oz cream cheese
150g/ 2/3 cup granulated sugar or stevia sweetener
82g/1/2 cup sour cream
150ml/ 1/3 cup heavy cream
3 eggs
4g/ 1 tsp orange extract
42g/ 3 tbsp. orange juice
28g/ 2 tbsp. cornstarch
Bake @ 350 F (176 C) for 30 mins
Turn oven to OFF and leave cheesecake in closed over for 60 minutes
Remove and allow to cool further @ room temperature
Place in refrigerator to set up for 6 hours or overnight.
Orange Cheesecake Topping:
188g/3/4 cup orange juice
110g/ 1/2 cup granulated sugar
200g/ 6oz mandarin orange slices