Cheesecake all’arancia: Easy Recipe of typical American cheesecake

The orange cheesecake is a variation of the typical American cheesecake, made with a biscuit base, a cheese filling that remains soft even after cooking, and a delicious topping. This recipe is easy to make and perfect for a dessert after a dinner with friends.

 

INGREDIENTS

For the base:

• 250g of dry digestive biscuits
• 125g of melted butter

 

For the filling:

• 650g of mascarpone cheese
• 150g of granulated sugar
• 50ml of fresh cream
• 60g of cornstarch
• 4 eggs
• The grated zest of an untreated orange
• 1/2 vanilla bean

 

For the topping:

• 200g of orange marmalade
• 1 Tarocco orange

PREPARATION: EASY

PREPARATION TIME: 25 minutes

COOKING TIME: 1 hour and 15 minutes

RESTING PLACE: REFRIGERATOR

RESTING TIME: 3 hours

SERVINGS: 8

The orange cheesecake is a delectable dessert to serve after a meal. In this scrumptious version, the classic baked cheesecake is enriched with orange marmalade and fresh fruit. Delicious and fragrant, it becomes a special treat if prepared with homemade orange marmalade.

The process to make this recipe is simple and similar to what we can now define as "traditional": crumbled dry biscuits mixed with melted butter make up the base, while the filling is a soft cheese cream made by whisking mascarpone with cream, eggs, sugar, and flavored with orange zest. After baking, we recommend leaving the cake in the refrigerator for a few hours so it can set perfectly.

If you like the idea of a citrus cheesecake, you should also try the lemon cheesecake and the orange and chocolate cheesecake, the latter in a no-bake version.

However, if you are looking for a recipe for an orange cake for breakfast or a snack, here are the orange plum cake and the orange bread, both made with fresh fruit.

Preparation of Orange Cheesecake 

Step 1:

To begin the preparation of the orange cheesecake, finely grind the biscuits using a food processor. Transfer the ground biscuits into a bowl and mix with melted butter until well combined. Alternatively, you may pulverize the biscuits by placing them in a food bag and crushing them with a rolling pin. Spread the mixture evenly on the bottom of a 22 cm diameter buttered and floured springform pan. Use the back of a spoon to level the mixture and then refrigerate until ready to use for the filling.

Step 2:

In a separate bowl, combine the mascarpone cheese with sugar, grated orange zest, and vanilla seeds extracted from a split pod. Use an electric mixer to beat the mixture until it is smooth. Next, add the eggs, cream, and sifted cornstarch. Continue to beat the mixture until all ingredients are perfectly combined.

Step 3:

Pour the mixture over the biscuit base, level the surface, and place it in a preheated oven at 160°C. Bake for 1 to 1 and 15 minutes, checking for doneness with a wooden skewer. The skewer should come out clean when inserted into the center of the cheesecake.

Step 4:

Once done, remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 3 hours or ideally overnight. Before serving, peel the tarocco orange and remove the segments. Spread marmalade on the surface of the cheesecake using a spatula and decorate with the orange segments.