Name: Delicious Orange Cheesecake
Ingredients: Crust: 1 cup graham cracker crumbs (provides a crunchy and slightly sweet base); ¼ cup unsalted butter, melted (binds the crumbs together for a rich flavor); Cheesecake: 750g cream cheese, softened (the star ingredient that gives the cheesecake its creamy texture); 1 cup sugar (sweetens the batter for a delightful contrast to the tanginess of the orange); ⅔ cup vanilla yogurt (adds a layer of richness and helps maintain moisture); 1 tsp vanilla extract (infuses a lovely vanilla flavor); ¼ tsp salt (enhances the overall flavor); Zest from 3 oranges (adds a fresh and fragrant citrus aroma); ¼ cup fresh squeezed orange juice (contributes to the cheesecake’s tangy sweetness); 4 large eggs (provides structure and stability to the cheesecake)

Description

Delight in this delicious orange cheesecake—creamy, citrusy, and perfectly sweet. A refreshing dessert for any occasion.

Ingredients

Scale

Crust:
- 1 cup graham cracker crumbs (provides a crunchy and slightly sweet base)
- ¼ cup unsalted butter, melted (binds the crumbs together for a rich flavor)
Cheesecake:
- 750g cream cheese, softened (the star ingredient that gives the cheesecake its creamy texture)
- 1 cup sugar (sweetens the batter for a delightful contrast to the tanginess of the orange)
- ⅔ cup vanilla yogurt (adds a layer of richness and helps maintain moisture)
- 1 tsp vanilla extract (infuses a lovely vanilla flavor)
- ¼ tsp salt (enhances the overall flavor)
- Zest from 3 oranges (adds a fresh and fragrant citrus aroma)
- ¼ cup fresh squeezed orange juice (contributes to the cheesecake’s tangy sweetness)
- 4 large eggs (provides structure and stability to the cheesecake)

Instructions

Preheat your oven: Set your oven to 325°F (160°C). Make sure to prepare a 9-inch springform pan by spraying it with non-stick spray. This step is crucial as it ensures your cheesecake comes out smoothly after baking.
Prepare the crust: In a mixing bowl, combine 1 cup of graham cracker crumbs with ¼ cup of melted unsalted butter. Stir until the crumbs are evenly coated and begin to resemble wet sand. Press this mixture firmly into the bottom of the springform pan, creating an even layer.
Mix the cheesecake filling: In a large mixing bowl, beat 750g of softened cream cheese with an electric mixer until completely smooth. Gradually add in 1 cup of sugar, ⅔ cup of vanilla yogurt, 1 tsp of vanilla extract, ¼ tsp of salt, ¼ cup of fresh orange juice, and the zest from 3 oranges. Continue to mix until fully incorporated.
Add the eggs: Add 4 large eggs to the mixture one at a time, mixing on low speed after each addition just until they are barely incorporated. This helps to prevent overmixing and ensures a smooth texture.
Bake the cheesecake: Pour the orange cheesecake batter into the prepared crust. For extra safety, place the springform pan on a foil-lined cookie sheet to catch any potential leaks. Bake in the preheated oven for 85-90 minutes, or until the edges appear golden and the center is slightly jiggly.
Cool down: Once baked, carefully remove the cheesecake from the oven and let it cool for about 10 minutes. Use a knife to gently loosen the edges before allowing it to cool completely at room temperature for 2 hours.
Chill effectively: After cooling, refrigerate the cheesecake for at least 6 hours or overnight to achieve the perfect texture.
Slice and serve: Once adequately chilled, run a knife around the edges of the cheesecake and release it from the springform pan. Cut into 10 slices and enjoy!