How to Make Orange Citrus Cheesecake - A Step-by-Step Guide

There's something quite magical about combining the tangy sweetness of oranges with the creamy richness of cheesecake. It's a combination that never fails to delight the taste buds and leave us craving for more. If you're a fan of citrusy desserts, then this Orange Citrus Cheesecake recipe is a must-try. It's the perfect balance of sweet and tart, with a velvety smooth texture that is simply irresistible. Whether you're entertaining guests or simply treating yourself to a decadent dessert, th...

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Ingredients

  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 large orange
  • 1 ¾ cups crushed vanilla wafers
  • ¼ cup finely chopped pecans (Optional)
  • 1 tablespoon sugar
  • ½ cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 3 ounces white baking chocolate, chopped
  • 1 cup fresh cranberries, coarsely chopped
  • ¼ cup granulated sugar
  • 2 tablespoons orange juice

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 7 hrs 55 mins
  • Total Time: 9 hrs 15 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. 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.
  • Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  • Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  • 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. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  • Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  • Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  • Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  • Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  • 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. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.
  • Nutrition

    544 cal.

    • Total Fat: 38g
    • Saturated Fat: 20g
    • Cholesterol: 130mg
    • Sodium: 325mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 24g
    • Protein: 8g
    • Vitamin C: 11mg
    • Calcium: 83mg
    • Iron: 2mg
    • Potassium: 185mg