Welcome back to my kitchen! Today, I’m thrilled to share a delightful recipe that holds a special place in my heart – Orange Blossom Cheesecake. This elegant dessert is a perfect blend of creamy cheesecake with a hint of citrusy freshness, making it a favorite for any occasion. My first encounter with this cheesecake was during a family gathering at my grandmother’s house. She had a knack for creating desserts that left everyone wanting more, and her Orange Blossom Cheesecake was no exception. The vibrant flavors and the stunning presentation with candied orange slices on top made it a showstopper.
This recipe brings back those cherished memories of family reunions filled with laughter and delicious food. The combination of gingersnap cookies for the crust and the orange-infused cream cheese filling creates a delightful contrast of textures and flavors. The slight spiciness of the gingersnaps paired with the sweet, tangy orange zest is a match made in heaven.
While the recipe is already fantastic as is, I love experimenting with a few tweaks to add my own twist. For instance, adding a touch of cardamom to the crust can enhance the spiciness of the gingersnaps, giving it a more exotic flavor. You can also try swapping the white baking chocolate with dark chocolate for a richer, more decadent taste. Another variation is to infuse the cheesecake filling with a splash of Grand Marnier or Cointreau for an extra layer of orange flavor that adults will appreciate.
If you’re looking to make this cheesecake a bit lighter, consider using low-fat cream cheese and reducing the amount of sugar slightly. You can also garnish it with fresh berries along with the candied orange slices for a burst of color and freshness.
I hope this Orange Blossom Cheesecake recipe brings as much joy to your kitchen as it has to mine. It’s a dessert that’s sure to impress your guests and create lasting memories, just like it did for my family. So, gather your ingredients, preheat your oven, and let’s get baking!
Orange Blossom Cheesecake
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Ingredients
- 1/3 cup melted butter
- 3 cups crushed gingersnap cookies (around 60 cookies)
- 4 packs (8 oz each) cream cheese, softened
- 1-1/2 cups orange juice
- 4 large eggs, lightly beaten
- 1/3 cup sliced fresh gingerroot
- 6 oz melted white baking chocolate
- 2 teaspoons plus 2 tablespoons grated orange zest, divided
- 2/3 cup sugar
- 1 tablespoon vanilla extract
Candied Orange Slices
- 3 cups water
- 1-1/2 cups sugar
- 2 small navel oranges, thinly sliced
Directions
- Set your oven to 325°F. Prepare a 9-inch springform pan by greasing it and wrapping it with a double layer of heavy-duty foil to avoid leaks.
- In a large bowl, combine the crushed gingersnap cookies, 2 teaspoons of orange zest, and melted butter. Press this mixture onto the bottom and up the sides (2 inches) of the pan.
- In a large saucepan, mix the orange juice and gingerroot slices. Bring to a boil, then simmer until reduced to about 3 tablespoons and syrupy. Strain out the gingerroot.
- Beat the cream cheese and sugar together in a large bowl until smooth. Add the ginger syrup, melted white chocolate, vanilla extract, and the remaining orange zest. Mix well. Gradually incorporate the beaten eggs, mixing on low speed until just combined. Pour this filling into the crust.
- Place the springform pan into a large baking pan, then pour about an inch of hot water into the larger pan. Bake for 70-80 minutes, or until the center is set and the top looks dull.
- Remove the springform pan from the water bath and foil. Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen it. Continue cooling for another hour before refrigerating overnight.
- To prepare the candied orange slices, combine water and sugar in a large skillet. Heat over medium until the sugar is fully dissolved. Add the orange slices, bring to a boil, then simmer for 45 minutes or until the slices are translucent. Drain on a wire rack, and place in a single layer on waxed paper to dry.
- Remove the sides of the springform pan. Garnish the cheesecake with the candied orange slices. Keep any leftovers in the refrigerator.
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can substitute gingersnap cookies with graham crackers, digestive biscuits, or vanilla wafers if you prefer a different flavor profile for the crust.
What can I use instead of fresh gingerroot?
If you don’t have fresh gingerroot, you can use ground ginger. However, use only a small amount (about 1/2 teaspoon) since ground ginger is more concentrated.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is just set and the top appears dull. It should have a slight wobble in the middle when you gently shake the pan.
Why do I need to wrap the springform pan with foil?
Wrapping the springform pan with foil helps prevent water from the water bath from seeping into the cheesecake, ensuring a smooth and creamy texture.
How long do candied orange slices take to dry?
After simmering, candied orange slices typically take a few hours to dry completely on waxed paper. For best results, let them dry overnight.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. After it has set in the refrigerator, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
Orange Blossom Cheesecake
Ingredients
- 3 cups crushed gingersnap cookies about 60 cookies
- 2 teaspoons plus 2 tablespoons grated orange zest divided
- 1/3 cup butter melted
- 1-1/2 cups orange juice
- 1/3 cup sliced fresh gingerroot
- 4 packages 8 ounces each cream cheese, softened
- 2/3 cup sugar
- 6 ounces white baking chocolate melted
- 1 tablespoon vanilla extract
- 4 large eggs lightly beaten
Candied Orange Slices:
- 3 cups water
- 1-1/2 cups sugar
- 2 small navel oranges thinly sliced
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap it with a double thickness of heavy-duty foil to prevent leaks.
- In a large bowl, mix the crushed gingersnap cookies, 2 teaspoons of orange zest, and melted butter. Press the mixture onto the bottom and 2 inches up the sides of the prepared pan.
- In a large saucepan, combine the orange juice and sliced gingerroot. Bring to a boil, then reduce heat and simmer until the mixture is syrupy and reduced to about 3 tablespoons. Strain and discard the ginger.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the ginger syrup, melted white chocolate, vanilla extract, and remaining orange zest, and mix well. Gradually add the beaten eggs, mixing on low speed just until combined. Pour the filling into the crust.
- Place the springform pan in a large baking pan, and add 1 inch of hot water to the larger pan. Bake for 70-80 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and foil, and let it cool on a wire rack for 10 minutes. Carefully run a knife around the edge to loosen, and cool for an additional hour. Refrigerate overnight.
- To make the candied orange slices, combine the water and sugar in a large skillet. Cook and stir over medium heat until the sugar is completely dissolved. Add the orange slices and bring to a boil. Reduce the heat and simmer for 45 minutes, or until the slices are translucent. Drain the oranges on a wire rack and arrange them in a single layer on waxed paper to dry.
- Remove the sides of the springform pan. Top the cheesecake with the candied orange slices. Store any leftovers in the refrigerator.
