Creamy Citrus Burst Cheesecake
This Creamy Citrus Burst Cheesecake combines a rich and velvety filling with a zesty orange flavor, all atop a crunchy graham cracker crust. Perfect for any occasion, this cheesecake is a delightful blend of creamy textures and refreshing citrus notes, making it a standout dessert that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 385 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups graham cracker crumbs
- 1/2 cup white sugar
- 8 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 2 tablespoons all-purpose flour
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, mix graham cracker crumbs with sugar and melted butter until well blended. Press the mixture onto the bottom and all the way up the sides of a 9-inch springform pan. Bake in preheated oven for 10 minutes, then set aside to cool.
- For the cheesecake filling, beat 4 packages of softened cream cheese with white sugar and flour in a large bowl until smooth. Mix in eggs one at a time, just enough to incorporate. Add vanilla extract, sour cream, 1/2 cup heavy cream, orange zest, and orange juice. Mix until smooth.
- Pour the filling into the cooled crust and bake for 55-65 minutes, or until the center is set and the top appears dry.
- Turn off the oven and leave the door closed; let the cheesecake sit in the oven for 1 hour. Remove from the oven and let it cool completely, then refrigerate for at least 4 hours.
- For the creamy orange layer, beat 1 package of softened cream cheese with powdered sugar, heavy cream, vanilla extract, orange zest, and orange juice until smooth. If a brighter color is desired, add a few drops of orange food coloring. Spread this mixture over the chilled cheesecake.
- For the whipped cream topping, beat 1 cup heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the creamy orange layer.
- Refrigerate the cheesecake for another 2 hours to allow the creamy orange layer to set properly.
- Before serving, run a knife around the inside edge of the pan to loosen the cheesecake and remove the pan's rim. Garnish with additional orange zest if desired.
Nutrition
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg