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Cooking + Entertaining

Orange cheesecake: the recipe for a fresh and quick dessert

Orange cheesecake: the recipe for a fresh and quick dessert


For the base

Biscuits (digestive type)

For filling

cream cheese spread

The Orange Cheesecake it’s a sweet fresh and delicious that everyone will love. It’s a simple preparation within everyone’s reach: just create the base with crushed biscuits and melted butter, and make the filling with cream cheese spread, icing sugar, sheet gelatin, orange essence and whipped cream. Once you’ve poured the cream onto the bottom of a baking pan lined with parchment paper, you’ll need to let it set in the fridge for about an hour. Finally, the cheesecake is decorated with a layer of orange jellyfor an elegant and scenographic final result.

Perfect for a sweet ending to anyone special occasion, it can also be enjoyed as a snack with a spiced tea. Cheesecake is a cake that is very popular with young and old: the most famous is the New York cheesecake, which involves a long process and baking.

In our recipe, however, we pack a dessert without cookingwhich will seduce you with its irresistible flavor: once ready, let it rest in the refrigerator for a few hours or even better overnight, then garnish it with orange zest, melted chocolate or chopped dried fruit, and finally bring it at the table for the happiness of your guests.

Find out how to make orange cheesecake by following the step-by-step procedure and tips. Also try the orange cake for your winter breakfasts.

How to make orange cheesecake

Soak the gelatin in cold water for about 10 minutes 1.

Grind the cookies in a kitchen blender. Pour them into a bowl and add the melted butter 2.

Mix well 3.

Pour the mixture into the bottom of an 18 cm springform pan, lined with parchment paper, and press down well with the back of a spoon. 4. Transfer to the refrigerator for at least half an hour.

Collect the cream cheese in a bowl, add the powdered sugar 5 and orange essence, and mix well.

As soon as the gelatin has softened, squeeze it and dissolve it in a saucepan with 20 ml of hot liquid cream 6. Add the liquid to the filling and mix. Avoid boiling the liquid in which to dissolve the gelatin: excessive heat can reduce its gelling power.

Whip the rest of the cream with an electric whisk and gently fold it into the mixture, working from the bottom up to avoid disassembling it 7.

Pour the filling into the mold, level well 8 and place it in the fridge for about an hour.

Meanwhile, prepare the jelly. Soak the gelatin sheets in cold water for about 5 minutes 9.

Extract the zest and juice from the 2 oranges ten.

Add the icing sugar and the grated zest to the orange juice 11then mix.

Squeeze the gelatine sheets and dissolve them in a drop of boiling water. Add them to the orange juice and mix well 12.

Let the orange jelly cool and pour it over the cheesecake, forming a thin layer 13. Transfer it to the refrigerator for another 4 hours or, better yet, overnight. Before putting it in the refrigerator, cover it with a transparent film, so as not to dry out the surface too much.

After the resting time, unmold the cheesecake, transfer it to a serving platter and serve 14.


You can flavor cream cheese and cream-based spreads with a touch of Cinnamonwhich goes perfectly with the acid taste of orange, or with other spices to taste.

For the filling, instead of cream cheese, you can use the ricottarobiola, mascarpone or plain Greek yogurt.

To get a cheesecake, go perfect edgesyou can place a piece of food grade acetate tape inside the springform pan.


You can store orange cheesecake in the refrigerator for 2-3 dayscovered with cling film.

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