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Orchard Fresh Cheesecake Recipe
Alyssa

Orchard Fresh Cheesecake

Enjoy a delightful orchard fresh cheesecake, made with seasonal fruits and a creamy filling for a light and refreshing dessert experience.
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Ingredients Method

Ingredients
  

For the Crust:
  • 1 1/2 cups of graham cracker crumbs - This forms the base and provides a buttery flavor.
  • 1/4 cup of sugar - Adds sweetness to balance the richness of the cheesecake.
  • 5 tbsp of melted butter - Binds the crust ingredients together and enhances flavor.
For the Filling:
  • 24 oz of cream cheese softened - The star of the dish, giving it a creamy texture.
  • 1 cup of sugar - Sweetens the filling perfectly without overpowering it.
  • 3 large eggs - Provides structure and stability to the cheesecake.
  • 1/2 cup of sour cream - Adds moisture and a slight tanginess.
  • 1/4 cup of fresh orange juice - Brightens the flavor with a citrus note.
  • 1 tsp of vanilla extract - Introduces warmth and depth of flavor.
  • 1/2 tsp of ground cinnamon - Enhances the overall depth and introduces warmth.
For the Topping:
  • 1 cup of sliced apples - Bring a crisp texture and sweetness.
  • 1 cup of sliced peaches - Add a juicy and fragrant element.
  • 1/2 cup of pitted cherries - Provide tartness and color.
  • 2 tbsp of brown sugar - Caramelizes the fruit and enhances its natural sweetness.
  • 1 tbsp of butter - Used to sauté the fruit for added richness.
  • 1/2 tsp of cinnamon - Compliments the fruit’s sweetness and adds a cozy flavor.
  • 1/4 tsp of nutmeg - Gives an aromatic spice reminiscent of the fall.

Method
 

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). While the oven heats, lightly grease a 9-inch springform pan to ensure easy release of the cheesecake.
  2. Prepare the Crust: In a bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 5 tbsp of melted butter. Mix until the crumbs are fully coated. Press this mixture firmly into the bottom of the prepared springform pan to form an even layer.
  3. Create the Filling: In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of sugar until smooth and creamy. Add the 3 large eggs one at a time, mixing well after each addition. Then, gently fold in 1/2 cup of sour cream, 1/4 cup of fresh orange juice, 1 tsp of vanilla extract, and 1/2 tsp of ground cinnamon. Ensure the mixture is smooth and well combined.
  4. Combine and Bake: Pour the cream cheese filling over the prepared crust, spreading it evenly. Bake in the preheated oven for about 55-65 minutes or until the center of the cheesecake is set but slightly jiggly. After baking, turn off the oven and leave the cheesecake inside for an hour to cool gradually.
  5. Refrigerate the Cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to firm up.
  6. Prepare the Topping: In a skillet, melt 1 tbsp of butter over medium heat. Add 1 cup of sliced apples, 1 cup of sliced peaches, and 1/2 cup of pitted cherries. Cook them until soft, about 5-7 minutes. Stir in 2 tbsp of brown sugar, 1/2 tsp of cinnamon, and 1/4 tsp of nutmeg. Cook for another 2-3 minutes until the fruit is well coated and the sugars have melted. Allow the mixture to cool slightly.
  7. Top and Serve: Once chilled, remove the cheesecake from the springform pan. Top it with the sautéed fruit mixture before serving, arranging the fruit beautifully on top.