Spiced Orange Cheesecake

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This spiced Orange Cheesecake is soft, velvety and lusciously creamy. The spices add a final dimension to this dreamy dessert.

No cream cheese? Now making cream cheese could not be easier, since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen! Delicious homemade cream cheese in no time.

Why bake in a Water bath?

The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

How to Brulee Orange slices?

To Brulee orange slices, cut thin whole orange slices. Sprinkle Sugar on one side of the slices generously and torch it with the help of a blow torch till the sugar melts. Alternatively, you could also use a non stick pan by putting the sugar side of the slice down and let the sugar melt and brown.

How to make Spiced Orange Cheesecake?

This spiced orange cheesecake is super easy and delicious. Just needs a little patience.

  1. Make the biscuit base – Crush the biscuits with butter and make the base for the cheesecake. Press it down with the back of a spoon or glass to pack the base. Chill the base while you make the filling.
  2. Make the Orange Cheesecake Filling – To make this cheesecake I used homemade cream cheese. Beat the cream cheese, cream, eggs and sugar. Add in the orange juice, zest and spices and mix well. Pour this filling over the chilled biscuit base and bake in a water bath.
  3. Garnish with bruleed orange slices – Brulee the orange slices and top the cheesecake with it to garnish.

Storing

Store this cheesecake in the refrigerator covered for up to 5 days.:)

Try other cheesecake recipes –

Try my Other cake recipes –

Spiced Orange Cheesecake

Recipe by thecrumbstoriesCourse: Dessert
Servings

8

servings
Prep time

40

minutes
Cooking time

50

minutes
Resting Time

1

Hour

This spiced Orange Cheesecake is soft, velvety and lusciously creamy. The spices add a final dimension to this dreamy dessert!

Ingredients

  • For the Base
  • 175 g Digestive Cookies

  • 40 g Butter, melted

  • Cheesecake Filling
  • 450 g Cream Cheese, (try homemade cream cheese)

  • 100 g Heavy Cream/Fresh Cream

  • 3 Large Eggs

  • 75 g Caster Sugar

  • 80 ml Orange Juice

  • 1/2 tsp Vanilla Extract

  • Zest of one orange

  • 2 tbsp Orange Marmalade or Candied orange peels (Optional)

  • 1/2 tsp Ground Ginger

  • 1 tsp Ground Cinnamon

  • 1/2 tsp Ground Cloves

  • 1/4 tsp Ground Star Anise

Directions

  • Preheat the oven to 180C / 160C (Fan).
  • For the Base
  • Crush the biscuits to fine crumbs in a zip lock or food processor. Add melted butter and combine well.
  • Line the base of a removable bottom round 9 inch cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Chill the base while you prepare the cheesecake filling.
  • For Cheesecake Filling
  • Place the sugar, cream cheese, heavy cream, spices, orange zest and juice in a large bowl and beat well with an electric hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.
  • Add in the orange marmalade or candied orange peels and mix well. (Optional)
  • Pour this filling over the biscuit base and level the surface.
  • Place the pan in a water bath (Pour enough water in the tray to cover a little bit of the sides of the baking pan) and bake in the preheated oven for 45-50 minutes, until there center is just a loose wobble.
  • Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
  • Refrigerate for at least 1 hour, to help it set.
  • Cut the cheesecake into wedges and serve with Bruleed oranges.

Notes

  • It is important to let the cheesecake cool gradually as a sudden change in temperature could lead to the cheesecake collapsing.
  • The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

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