Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1 teaspoon orange extract (optional for extra flavor)
Feel free to substitute graham cracker crumbs with digestive biscuits or even a mix of gingersnaps for an added zing. If you don’t have freshly squeezed orange juice, a high-quality store-bought version will work just fine.
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Place it in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until well incorporated.
- Mix in the vanilla extract, orange zest, and freshly squeezed orange juice. For an extra punch of flavor, consider adding orange extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and sour cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International