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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
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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No-Bake Orange Cheesecake | Orange Recipe | No Egg
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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“ Orange Slice Compote “ video →
Ingredients Ø 15cm / 6 inch
( Bottom )
90g ( 3.1 oz ) biscuits
40g ( 3 Tbsp ) butter
( Cream cheese mixture )
30g ( 2 Tbsp ) water
6g ( 2 + 1/2 tsp ) gelatin powder
130g ( 4.6 oz ) orange slice compote
200g ( 7 oz ) cream cheese
60g ( 5 Tbsp ) sugar
120g ( 1/2 cup ) sour cream
120g ( 1/2 cup ) whipping cream
3-4 orange slice compote
( Top )
1 Tbsp water
2.5g ( 1 tsp ) gelatin powder
120ml orange juice
Red food coloring
Whipped cream
No Bake
Cheesecake
Orange
Mandarin Orange Cheesecake
Another one of my favorite dessert. This Cheesecake is another perfect Holiday dessert. I hope you guys enjoy it as much as I do. Let me know if you have any questions about the recipe down below. Thanks for watching!????
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-Eva
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Facebook: chef Eva Kronenburg
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Mandarin Orange Cheesecake
Ingredients:
Crust:
Butter melted 113g (1/2 cup) 4 oz.
Salt 3g 1/2 tspn
Graham crumbs 229g
Filling:
Cream cheese 491g (1 lbs.) 16 oz.
Sugar 188g (3/4 cup)
Milk 67g (1/4 cup)
Whole Eggs 2 each
All purpose flour 20g (2 Tblspn)
Vanilla extract 13g (1 Tblspn)
Orange zest 1/2 orange
Sour cream 110g (1/2 cup)
Salt 2g (1/4 tspn)
Passion fruit purée (optional) 50g (optional)
Gelee:
Mandarin orange segments 460g ( 2 14. 0z.)
Mandarin orange juice 100g
Passion fruit purée 40g (2 Tblspn) (optional) use orange juice if not available )
Sugar 60g
Gelatins sheets 3 each
No Bake Orange Creamsicle Cheesecake
Cheerful orange and creamy vanilla swirls make this no-bake orange creamsicle cheesecake a beautiful sight. Close your eyes and take a bite, and you will be transported into the past to enjoy the flavors of summer and frozen treats.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
Ingredients
Crust
11 ounce vanilla wafers finely crushed
8 tablespoons unsalted butter melted
3 tablespoons granulated sugar
Whipped Cream
2 cups heavy cream
½ cup powdered sugar plus 1 tablespoon
½ teaspoon clear vanilla flavoring
Orange jello layer
¾ cup boiling water
3 ounces orange-flavoured jello
1 orange zest approximately 2 ½ to 3 tablespoons depending on the size of the orange
Cheesecake Layer
16 ounces cream cheese softened
¾ cup granulated sugar
½ teaspoon clear vanilla flavoring
Instructions
Crust
Generously spray a 9-inch springform pan with nonstick spray and set it aside.
In a medium-sized mixing bowl combine the finely crushed vanilla wafers, the granulated sugar, and the melted butter. Mix until all the ingredients are well incorporated. Firmly press the crust into the prepared springform pan. Place the crust into the freezer while preparing the rest of the cake.
Whipped Cream for both layers
Using either a stand mixer with a whip attachment or a large mixing bowl and a handheld mixer, combine the heavy cream, ½ teaspoon clear vanilla flavoring, and the powdered sugar. Whip the heavy cream mixture on high until stiff peaks form. Divide the whipped cream mixture evenly into 2 small mixing bowls.
Orange Jello Layer
In a small mixing bowl stir to combine the ¾ cup boiling water, orange-flavoured jello, and the orange zest. Stir until the jello has dissolved. Set aside to cool completely.
Once the jello mixture is cooled, carefully fold in the half whipped cream set aside for the jello mixture. Reserve ½ cup of the jello cream to make the center jello swirl.
Cheesecake Layer
Using a medium-size mixing bowl and a handheld mixer set on medium-high, beat the cream cheese for 1 to 1 ½ minutes. Reduce the mixer speed to low and add the granulated sugar and clear vanilla flavoring. Increase the mixer speed to medium and continue mixing until the cream cheese mixture is smooth about 1 ½ minutes. Be sure to use a spatula to scrape down the side of the bowl. Set aside.
Fold half of the whipped cream into the cheesecake mixture. Reserve ¾ cup to swirl with the orange jello layer for the center.
Creamsicle Cake Assembly
Remove the crust from the freezer. Evenly spread the cheesecake layer over the crust, leaving the ¾ cup reserved for the swirl. Set it aside.
Using a small spoon, dollop spoonfuls of the ½ cup reserved orange cream randomly on top of the cheesecake layer.
Use a fork to swirl the orange dollops into the bottom cheesecake layer.
Spread the reserved ¾ cup cheesecake on top of the orange swirls.
Evenly spread the remaining orange cream mixture over the remaining cheesecake layer. Place in the refrigerator for at least 6 hours to overnight to completely set.
Once the orange creamsicle cake is firmly set and the cake is still in the springform pan, carefully run a sharp knife along the inside of the pan. This will help the cake release from the pan.
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NEW YORK STYLE ORANGE CHEESECAKE| Easy cheesecake recipe
This is the creamiest, velvety, textured cheesecake you will ever make . very simple recipe, a must try!
Ingredients for the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Pulse all the ingredients in a food processor just until somewhat moist, transfer into your baking dish and smooth out evenly all over the bottom of the pan and slightly up the sides. bake at 325°f for about 10-12 minutes. take out of the oven and chill the crust while you prepare the filling.
Ingredients for the filling:
4 (8oz) packs of room tempreture cream cheese (I used 2 full fat and 2 partial fat)
1 1/4 cup sugar
5 eggs (room tempreture)
2 tsp vanilla extract
2 tbsp flour
1 tsp orange zest
In a large bowl mix cream cheese with a hand mixer or a stand up mixer just until creamy and there are no lumps left. Gradually mix in the sugar and the eggs one by one. Add vanilla and mix, then mix in flour and orange zest until the batter is nice and creamy. Pour the batter into the crust and bake at 325°f for 55-60 minutes if using a 9 baking dish . If using a wider dish it might take less time. you will know if the cake is done by shaking it slightly and if it jiggles in the middle (about 2) then it is done. Turn off the oven and open the oven door slightly and leave the cake inside for about 1 hour. Afterwards chill for a few hours or overnight. Enjoy!
Music by: Song: Scott Buckley - Sleep [Piano] is under a Creative Commons license (CC-BY)Music promoted by BreakingCopyright:
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Chocolate Orange Cheesecake
Your customers will love this rich Callebaut inspired cheesecake. With the added hint of zesty orange that will truly please their pallets.
Recipe:
Ingredients:
• 150g digestive biscuits
• 75g melted butter
• 350g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
• 225g caster sugar
• 400g full-fat cream cheese
• Finely grated orange zest
• 400ml smooth double cream
Preparation:
1. Finely crush the biscuits in a food processor or with a rolling pin
2. Add the melted butter and mix until the mixture clumps together
3. Press into the base of a 23cm (9in) round springform tin and chill until needed
4. Melt the chocolate in a microwave, heat gradually, stirring in-between 20 second blasts
5. In a separate bowl whip the cream until it just holds its shape
6. In a separate bowl beat together the cream cheese and sugar until smooth
7. Fold in the chocolate and ¾ of the orange zest, then stir until well combined
8. Finally fold the whipped cream into the cheesecake base
9. Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set – at least 3 hours
10. To serve, remove cheesecake from tin and transfer to a serving plate or cake stand and decorate with the remaining orange zest and chocolate sauce
To serve, remove the cheesecake from the tin and transfer to a serving plate or cake stand