adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange Citrus Cheesecake
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
555 minutes
Orange zest cheesecake topped with fresh cranberry-orange sauce.
Ingredients:
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 large orange
  • 1.75 cups crushed vanilla wafers
  • 0.25 cup finely chopped pecans
  • 1 tablespoon sugar
  • 0.5 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 3 ounces white baking chocolate, chopped
  • 1 cup fresh cranberries, coarsely chopped
  • 0.25 cup granulated sugar
  • 2 tablespoons orange juice
Instructions:
  • Preheat oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil, ensuring a tight seal around the pan to prevent water from entering.
  • Grate 1 teaspoon of fragrant orange zest from the orange, then squeeze out 1/4 cup of fresh and juicy orange juice; set both aside for later use.
  • In a medium bowl, mix together vanilla wafers, pecans (if desired), and 1 tablespoon of granulated sugar. Add melted butter and stir until combined. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared springform pan, then place it in a roasting pan.
  • Combine cream cheese, 3/4 cup granulated sugar, flour, and orange zest in a large bowl. Mix with an electric mixer on low speed until well combined. Pour in orange juice and continue mixing until smooth. Finally, add eggs and white chocolate, and mix until fully incorporated.
  • Carefully transfer the filling into the crust-lined pan. Set the roasting pan on the oven rack and fill it with enough boiling water to reach halfway up the sides of the springform pan.
  • Bake for 1 hour until the top is just set and the edges jiggle slightly when the pan is gently shaken. Then, turn off the oven and let the cheesecake stand in the oven for 1 hour to continue setting up.
  • Remove the springform pan from the water bath and let it cool on a wire rack for 15 minutes. Use a small sharp knife to loosen the crust from the sides of the pan and cool for 30 minutes. Remove the sides of the pan and continue to cool the cheesecake on the wire rack for 2 hours.
  • Chill for a minimum of 4 hours. Serve with a generous dollop of Cranberry Orange Sauce on top.
  • In a small saucepan over medium heat, mix together 1 cup fresh coarsely chopped cranberries, 1/4 cup granulated sugar, and 2 tablespoons orange juice. Simmer until sugar dissolves and cranberries break down, stirring often. Remove from heat and let cool before serving.

Similar Recipes