Orange Cheesecake

Ingredients

• 200 g (2 cups)graham cracker crumbs
• 113 g (1/2 cup)butter, melted
• 67 g (1/3 cup)sugar
• 3 packages, 510 g each (18 oz each)cream cheese, softened
• 150 g (3/4 cup)sugar
• 16 g (2 tablespoons)plain flour
• 16 g (2 tablespoons)cornflour
• 5 ml (1 teaspoon)vanilla
• 6 largeeggs, separated
• 240 ml (1 cup)orange juice

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the crust

   In a bowl, stir together the graham cracker crumbs and sugar, then mix in the melted butter.

3. 3

   Press the crust

   Press the crumb mixture over the bottom of a 23 × 33 cm (9 × 13 inch) pan.

4. 4

   Beat the cheese

   In a large bowl, beat the softened cream cheese until smooth.

5. 5

   Add dry ingredients

   Mix in the sugar, flour and cornflour.

6. 6

   Add the yolks

   Mix in the egg yolks one at a time, beating thoroughly after each addition.

7. 7

   Mix in juice

   Stir in the orange juice.

8. 8

   Beat the whites

   In a separate bowl, beat the egg whites until stiff.

9. 9

   Fold the whites

   Gently fold the beaten egg whites into the cream cheese mixture.

10. 10

    Fill the pan

    Turn the bowl and gently scrape the cream cheese mixture onto the graham cracker crust.

11. 11

    Bake the cheesecake

    Bake for 45 minutes.

12. 12

    Rest in oven

    Turn off the oven and leave the cheesecake inside for 1 hour.

13. 13

    Chill until set

    Refrigerate for 3–24 hours. The time it takes to set can vary, so plan ahead.

What is orange cheesecake?

Cheesecake is a baked dessert with a creamy cheese filling, often set over a crumb crust. This version uses graham crackers, a familiar American-style base, and orange juice for a citrus note.

Separated eggs give the filling a lighter structure: the yolks are mixed into the cheese, while the whites are beaten and folded in. The rectangular pan makes it easy to portion once the cheesecake has chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2065 calories, 39g protein, 138g carbs, 172g fat.

The graham cracker crust and added sugars provide most of the carbohydrates, while cream cheese and butter contribute much of the fat. Cream cheese and eggs supply most of the protein. Serve a slice with fresh fruit to add a lighter, fresh contrast to the rich dessert.

Build a sturdy crumb base

Crumb mix: Stir the crumbs and sugar together before adding the melted butter so the ingredients are evenly distributed.

Pressing: Compact the mixture across the pan bottom, paying attention to the corners. A firmly packed layer is less likely to crumble when sliced.

Keep the filling smooth

Softened cheese: Let the cream cheese soften before beating, as the recipe directs. Beat it until smooth before adding the other filling ingredients.

Dry ingredients: Mix in the sugar, flour and cornflour before the yolks and orange juice. Add the yolks individually, beating thoroughly after each one.

Fold in the egg whites gently

Stiff peaks: Beat the whites until they hold their shape, as instructed. Underbeaten whites may not fold in as well.

Gentle folding: Use a light hand when combining the whites and cheese mixture. The aim is to distribute them without knocking out all their air.

Use the oven rest

Bake: The cheesecake bakes at 175°C for 45 minutes, then stays in the switched-off oven for 1 hour. This gradual rest is part of the method, so avoid taking it straight from the oven to the fridge.

Chill: Allow 3–24 hours in the refrigerator for it to set. Since the recipe notes that setting time can vary, leave enough time before serving.

Slice and serve

Doneness: The recipe gives a baking time rather than a visual doneness test, so follow the 45-minute bake and 1-hour oven rest.

Serving: Once chilled, cut the cheesecake into portions. Fresh orange segments or berries can accompany it, if you would like a fresh contrast to the creamy filling.

Recipe notes & tips

• Soften the cream cheese before beating it to help the filling become smooth.
• Beat the egg whites in a clean, separate bowl until stiff, as directed.
• Fold the whites in gently rather than stirring them vigorously.
• Use the specified 23 × 33 cm pan so the crust and filling have room to spread.
• Allow for the full chilling window before planning to serve the cheesecake.

Variations

• Orange zest: Fold finely grated orange zest into the filling for a more pronounced citrus aroma.
• Graham alternative: Use digestive biscuit crumbs in place of graham cracker crumbs for a similar crumb base.
• Berry topping: Serve with fresh berries for a tart contrast.
• Citrus mix: Replace part of the orange juice with lemon juice for a sharper citrus flavour.
• Spiced crust: Add a little ground cinnamon to the crumb mixture for a warm note.

Common mistakes to avoid

• Cold cream cheese: It can be harder to beat smooth; soften it before starting.
• Lumpy filling: Beat the cream cheese smooth before mixing in the remaining filling ingredients.
• Adding yolks all at once: Mix them in individually and beat thoroughly after each addition.
• Rough folding: Vigorous mixing can deflate the whites; fold them in gently.
• Skipping the oven rest: Leave the cheesecake in the switched-off oven for the full 1 hour.
• Cutting too soon: Chill for 3–24 hours before slicing so the cheesecake has time to set.

How to store

Cover and refrigerate leftovers, and aim to eat them within 3–4 days. Serve chilled; if you prefer it less cold, let a portion stand briefly at room temperature rather than reheating it.

Frequently asked questions