Orange Citrus Cheesecake
- Prep Time: 4 hours
- Cook Time: 1 hour
- Servings: 12
- Course: Dessert
Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.
Reynolds Kitchens tip
Add a citrus twist to a classic dessert with this delicious cheesecake recipe. Line your springform pan with heavy duty aluminum foil to ensure your crust will stay dry while your cake stays creamy.
- 1 large orange
- 1 3/4 cups crushed vanilla wafers (about 50)
- 1/4 cup finely chopped pecans (optional)
- 1 tablespoon sugar
- 1/2 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 3 ounces white baking chocolate, chopped
- Cranberry Orange Sauce (below)
PREHEAT oven to 350°F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
ZEST 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange; set both aside.
COMBINE vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
BEAT cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
POUR filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
BAKE 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
REMOVE springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan; cool for 30 minutes. Remove sides of springform pan; cool cheesecake on wire rack for 2 hours.
COVER and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
Cranberry Orange Sauce
Combine 1 cup fresh cranberries or 1 cup frozen, thawed cranberries, coarsely chopped; 1/4 cup granulated sugar; and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.