Orange White Chocolate Cheesecake
Indulge in the creamy decadence of this Orange White Chocolate Cheesecake, a dessert that perfectly marries zesty citrus notes with luscious white chocolate. Featuring a buttery graham cracker crust and a velvety filling infused with fresh orange zest and juice, this baked cheesecake is elevated by the richness of melted white chocolate and a hint of vanilla. Slow cooling ensures a flawlessly smooth texture, while its tangy balance from sour cream enhances every bite. Ideal for special occasions or family gatherings, this show-stopping cheesecake is as stunning as it is irresistible. Top with extra orange zest or white chocolate shavings for a beautiful finishing touch that will have everyone coming back for seconds!
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Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 120 grams granulated sugar
- 150 grams white chocolate, melted
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 3 large eggs
- 200 grams sour cream
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the mixture resembles wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
Step 4
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 5
Add the melted white chocolate to the cream cheese mixture and mix until well incorporated.
Step 6
Stir in the orange zest and orange juice, mixing thoroughly.
Step 7
Add the eggs, one at a time, beating well after each addition to ensure the mixture remains smooth.
Step 8
Mix in the sour cream and vanilla extract until just combined. Be careful not to overmix to avoid incorporating too much air.
Step 9
Pour the cheesecake filling over the chilled crust, spreading it evenly.
Step 10
Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
Step 11
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
Step 12
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Step 13
Before serving, garnish with additional orange zest or white chocolate shavings, if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1484.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5271.0 |
| Total Fat 379.4g | 0% |
| Saturated Fat 222.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1461.4mg | 0% |
| Sodium 3269.4mg | 0% |
| Total Carbohydrate 414.4g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 294.3g | |
| Protein 81.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1284.3mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1581.0mg | 0% |
Source of Calories