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Glazed Orange Cheesecake

Glazed Orange Cheesecake is a traditional American recipe for a classic baked cheesecake made on a biscuit (cookie) crumb crust and topped with a cream cheese topping flavoured with orange juice which is toped with sour cream and glazed with an orange juice and cornflour (cornstarch) mix. The full recipe is presented here and I hope you enjoy this classic American version of: Glazed Orange Cheesecake.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+cooling and chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesUSA Recipes


Ingredients:

For the Crust:
300g Graham Cracker (or Digestive Biscuit) Crumbs
6 tbsp butter, melted
2 tbsp white sugar
1/2 tsp ground cinnamon

For the Filling:
675g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
3 eggs
60ml orange juice
4 tsp freshly-grated orange zest
2 tsp vanilla extract

For the Topping:
480ml sour cream
3 tbsp sugar
1 tsp vanilla extract

For the Glaze:
100g sugar
1 1/2 tsp cornflour (cornstarch)
1/4 t salt
180ml water
80ml orange juice
1 egg yolk, well beaten
1 tbsp butter

Method:

Combine all the crust ingredients in a bowl and stir to mix thoroughly. Press the mixture into the base and 5cm up the sides of a well-buttered 25cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 5 minutes before removing from the oven and setting aside to cool.

In the meantime, beat the cream cheese for the filling in a bowl until smooth. Add the sugar and beat thoroughly to blend before adding the eggs, one at a time, beating thoroughly to mix after each addition. Now mix in the orange juice, orange zest and vanilla extract. Beat well then turn the filling into the prepared crust. Transfer to the oven and bake for about 35 minutes.

Combine the topping ingredients then pour over the top of the cheesecake. Immediately return to the oven and bake for a further 12 minutes. Remove from the oven then prepare the glaze. Combine all the dry glaze ingredients in a bowl. In a separate bowl, combine all the wet glaze ingredients. Whisk the liquid ingredients into the dry ingredients until smooth then pour into a small saucepan. Cook over low heat until the mixture is thick then add about 1 tbsp butter. Cook until the butter has melted and blended in then take off the heat and set aside to cool.

When the glaze has cooled, but is not too thick so that it cannot be spread, pour the glazed over the cake then spread out evenly over the top of the cheesecake. Allow to cool completely then chill in the refrigerator for at least 3 hours before removing the sides of the pan and serving.