Creamy Orange Dream Cheesecake

Big Orangesickle Cheesecake

Cook Time: 3 hours
Prep Time: 1 hour
Total Time: 4 hours
Category: Cheesecake
Keywords: Dessert, Oranges, Cheese, Citrus, Fruit, Oven, Under 4 Hours
Yield: 1 large cheesecake
Servings: 12-14 slices
Description: This Big Orangesickle Cheesecake combines the delightful creaminess of cheesecake with the bright, nostalgic taste of orange. It’s a perfect dessert for citrus lovers and is bound to impress at any gathering. Follow this recipe from lovewithrecipes.com to recreate this delicious treat.

Ingredients and Nutritional Information

Instructions

Crust Preparation

1. Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan lightly to prevent sticking.

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2. Prepare the crust: In a mixing bowl, cream together 1/2 cup sugar and 1/2 cup softened butter until light and fluffy. Gradually add two egg yolks, followed by 2 teaspoons of orange zest, and 2 teaspoons of vanilla extract. Continue to beat until the mixture is well combined and smooth.

3. Incorporate the flour: Gradually add 2 cups of flour to the mixture, stirring just until the dough forms. The texture should be slightly crumbly yet able to hold together when pressed.

4. Shape the crust: Press this dough into the bottom and sides of the springform pan evenly, ensuring a uniform layer across the base and about halfway up the sides.

5. Bake the crust: Place the pan in the oven and bake the crust for approximately 8 minutes or until the edges are just beginning to turn golden. Remove from the oven and let it cool while preparing the filling.

Cheesecake Filling Preparation

1. Lower the oven temperature to 300°F (150°C) after removing the crust.

2. Beat the cream cheese: In a large mixing bowl, beat 2 1/2 pounds of softened cream cheese with 1 3/4 cups of sugar and 1 teaspoon of vanilla extract on medium speed for about 1 minute or until the mixture is smooth and creamy.

3. Add the flavor elements: Pour in 1/2 cup of orange concentrate, 1/4 cup of flour, 1/4 teaspoon of salt, and 1 teaspoon of orange zest, and continue to beat the mixture until all ingredients are well incorporated.

4. Incorporate eggs gradually: Add the eggs one at a time, lightly beating after each addition until fully incorporated. Avoid overmixing to prevent too much air from entering the batter, which can lead to cracks during baking.

5. Color the filling: Add 1 drop of red food coloring and 3 drops of yellow food coloring. Gently stir until the filling takes on a light orange hue, resembling the color of an orange creamsicle.

6. Prepare for baking: Pour the filling into the cooled crust in the springform pan, spreading it evenly.

Baking the Cheesecake

1. Bake the cheesecake: Place the springform pan in the oven, ideally in a water bath, to promote even baking and prevent cracks. Bake at 300°F for about 3 hours. The cheesecake should appear set but still slightly jiggly in the center when gently shaken.

2. Cool gradually: Once the cheesecake is done, turn off the oven and let the cheesecake sit inside with the door cracked open for 30 minutes to an hour. This gradual cooling helps prevent sudden temperature changes that can cause cracks.

3. Chill the cheesecake: After it reaches room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to firm up.

Serving Suggestions

When ready to serve, carefully run a thin knife around the edge of the pan to release the cheesecake, then remove the springform pan’s outer ring. Slice into generous pieces and enjoy the rich, creamy texture alongside the nostalgic citrus flavor that brings back memories of classic orange creamsicles.