Orange Cheesecake

Orange Cheesecake

This year to a great extent I was more than ready to ring in a new year.  I think maybe I like the sound of 2012 better than 2011.  Possibly it’s because 2011 was not a great year in many regards but I won’t go into that as it’s now past.  I’m looking onward and upward for great things in 2012 and I wish you the same!

To welcome this new year we celebrated with some old friends and our kids.  What could be better than that?  We had delicious food, icy cold bubbly, strong shots of tequila, a fire in the chiminea, good cigars for the guys, scores of laughter and this Orange Cheesecake.  I’d earmarked the recipe for Christmas but was given a lovely cheesecake by a friend and so had stuck the cookbook back on a shelf until another time.  I was delighted when I was asked to bring dessert for our celebration.  I didn’t hesitate for a second before I knew I’d make this cake.

There are multiple reasons I’m bonkers about this cheesecake.  Can you guess?  Orange is my favorite color, also one of my favorite flavors, cheesecakes are such a cinch to make,  and my entire family has an appetite for cheesecake.  You might recall it’s Miss T’s favorite type of cake.  Oh yes, there is one more reason.  I was able to try out my new micro-plane for zesting the orange rind.  I’m now looking for any reason to zest an orange as this new gadget made it such a breeze.  I’d asked for one for Christmas but being the adoring hubby that my man Dan is he presented me with four of them.  Ha!  One Zester-Grater for parmesan, coconut or zest, a Fine Grater for garlic, nutmeg or citrus zest, (that’s the one I used) the largest is a Medium Ribbon Grater for onion, soft cheese and hard cheese, and the smallest of all a Spice Grater.  I’d better get busy grating something- anything!  If I’d have known the deftness these gizmos dealt I’d have asked for them a long time ago.  Now that you’re sufficiently jealous of my new toys I’ll move on to the cheesecake.

I love a new kitchen toy!

Have  you ever noticed those paperback cookbooks put out by Pillsbury at your grocery store checkout magazine rack?  It’s an impulse buy for sure, but I’m guilty of buying them for years.  Turns out a few of my favorite recipes are in these small books.  The one I took the Orange Cheesecake recipe from is a 1998 edition named, “Festive Holiday Baking”.  Not only does this recipe turn out a delicious cheesecake it makes a beautiful presentation.  The shiny orange topping tempts one to put his or her finger right into the cake.  I had to slap a hand or two before dessert was served.  The crust, made with gingersnaps provides a crunchy, spicy base for the subtly flavored and creamy cheesecake filling, and the tang of the orange topping completes this exceptional, mouth-watering dessert.


A little slice of heaven

Orange Cheesecake

2 cups finely crushed gingersnaps
3 tbsp. melted butter

3 8 oz. packages cream cheese, softened
1 cup sugar
3 eggs
1 tbsp. grated orange peel

1/2 cup water
1/4 cup frozen orange juice concentrate, thawed
1 tbsp. cornstarch

Heat oven to 325*F.  In medium bowl combine crust ingredients; mix well.  Press in bottom and 2 inches up the sides of ungreased 9-inch springform pan.

In a large bowl, beat cream cheese until light and fluffy.  Gradually add 1 cup sugar, beating well.  Add egg one at a time, beating well after each addition.  Add orange peel; blend well.  Pour into crust lined pan.

Bake at 325* F. for 50-60 minutes or until almost set.  Cool 1 hour or until completely cooled.

In a small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours or preferably overnight before serving.

TIP: To cut cheesecake into neat pieces, prepare the cake a day ahead, cover and refrigerate.  When ready to serve make smooth cuts with a long knife dipped in water.

About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
This entry was posted in Cheesecake, Cream cheese, Orange, Orange Cheesecake, Tips & Tidbits and tagged , , , , , , , , . Bookmark the permalink.

21 Responses to Orange Cheesecake

  1. Pingback: Where Have I Been? | The Orange Bee

  2. Pingback: Cheesecakes Galore | The Orange Bee

  3. Pingback: 2012 – A Look Back | The Orange Bee

  4. Yummy! I love orange and cream cheese flavors together. TFS.

    Pinning on pinterest.


  5. betty says:

    this cheesecake looks really delicious, I’ve already bookmarked it!

  6. Wow, that’s such an eye-catching dessert. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you came by and linked up your cheesecake.

  7. Stumbled upon your site looking up cheesecake. Your orange cheese cake is so pretty, it would be great if you wanted to link up your recipe to the citrus bloghop. I’m co-hosting it and noticed Linda too is a follower and she too is co-hosting. Just subscribed to your posts! 🙂

  8. Karen says:

    That is such a gorgeous cheesecake! It must taste delicious with the tang of orange and the spice from the ginger crust. And of course…it is the color of choice.

  9. Charles says:

    Oh, you’re bad! Cheesecakes are my favourite dessert… and I’m supposed to be eating healthy after the festive extravagances 😀 I’ll remember this for a couple months time. It can be my treat after shedding a few pounds 😀

  10. Kyla says:

    Couldn’t get to my “pin it” button fast enough!

  11. spicegirlfla says:

    That is one gorgeous cheesecake!! Look at that color!! I’m definitely putting this on my cheesecake to do list!! And all those zesters! I’ve got kitchen tool envy!

  12. Excellent – I will try this Saturday – or possibly tonight and have it ready for Saturday!

  13. This looks just amazing and I do love your tequila traditions! I also love my microplane.

    • Thanks Greg – you guys should stop by sometime for a shot with us! Phyllis, welcome and please stop by after you try the cheesecake to let me know what you think. It’s best made a day ahead. Good luck!

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