- Dish type
- Orange cheesecake
If you love citrus, you will love this cheesecake recipe, which is flavoured with fresh lemon, lime and orange. The orange marmalade glaze is the perfect finishing touch.
37 people made this
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 150g plain flour
- 5 tablespoons caster sugar
- 110g butter, room temperature
- 1 egg white
- 675g cream cheese
- 325g caster sugar
- 2 tablespoons cornflour
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated orange zest
- 2 teaspoons grated lime zest
- 1 1/2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 3 eggs
- 250ml soured cream
- 180ml orange marmalade
- 2 teaspoons fresh lemon juice
MethodPrep:40min ›Cook:1hr15min ›Extra time:8hr chilling › Ready in:9hr55min
- Preheat oven to 230 C / Gas 8. Butter a 23cm springform cake tin.
- In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 5 tablespoons sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press into bottom and halfway up sides of prepared cake tin. Freeze base for 10 minutes.
- Brush base lightly with egg white. Bake until base is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce the oven temperature to 180 C / Gas 4.
- In a large bowl, beat cream cheese and 325g sugar until smooth. Beat in cornflour, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in soured cream. Pour filling over baked base.
- Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and centre moves only slightly when tin is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
- In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cheesecake. Chill cheesecake 10 minutes. Remove rim from tin and transfer cake to serving plate.
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(43)
Reviews in English (39)
This was a very easy recipe to make. However, I did change a few things. First, I skipped making the crust and just used a ready-made graham cracker crust. Second, I scaled down some of the ingredients a little bit. I only used 2 packages of cream cheese, 1 1/2 cups sugar, 1 tablespoon cornstarch, 2 eggs, and about 3/4 cups of sour cream. The rest of the ingredients I left as is. In addition, I also added fresh lime and orange juice along with the lemon for more citrus flavor. Turned out great! Thanks!-12 Jun 2003
by Sandy B
I tried this recipe for the first time for a dinner party. Dessert is my flare and I am always asked to it. This is one of the best cheesecakes I've made. I dressed it up with a ring of sliced kiwi, then a ring of mandarin oranges and finished it with crushed pineapple in the middle, I dried the fruit well before using. I topped it with the marmalade glaze from the recipe. It turned out just beautiful. I always cook my cheesecakes in a water bath. I will definately make this one again.-16 Sep 2006
SO YUMMY!!! The chocolate cookie crust with the citrus flavor is wonderful! I just used orange zest and it turned out great.-22 Oct 2005