Directions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix them together until well combined, then press this tremendous mixture into the bottom of a springform pan. Make sure it’s even, as this will be the base of our cheesecake.
- In a large mixing bowl, beat the softened cream cheese until smooth. This should take about 2-3 minutes. Gradually add the sugar and vanilla extract, mixing well to ensure a creamy consistency.
- Add the eggs one at a time, incorporating each fully before adding the next. This step is crucial as it helps to create a glorious, fluffy texture within the filling.
- Stir in the heavy cream, orange juice, and orange zest until the mixture is fully combined. The vibrant orange zest will brighten the flavor, making it truly irresistible.
- Pour the cheesecake mixture over the crust in the springform pan. Gently smooth the top with a spatula to ensure an even surface.
- Bake for 50-60 minutes until the center is set but still slightly jiggly. It should not be completely firm, as we want that delightful creamy texture once chilled.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
- After an hour, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, or ideally overnight. This allows the flavors to meld and the cheesecake to set properly.
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