This “Zesty Orange Glazed Cheesecake with Candied Orange Slices” is a truly magnificent dessert that masterfully balances the rich, creamy decadence of a classic cheesecake with the bright, vibrant, and tangy notes of fresh oranges. As beautifully showcased in the image, this cheesecake is a feast for the eyes, featuring a perfectly golden-brown crust that encases a smooth, creamy filling. The top is adorned with a brilliant, glistening orange glaze that artfully drips down the sides, creating an elegant visual. Crowned with translucent, jewel-like candied orange slices and a sprinkle of fresh orange zest, every aspect of this dessert screams sophistication and delightful citrusy goodness. It’s an ideal centerpiece for special occasions, holiday gatherings, or any time you want to impress with a dessert that is as stunning as it is delicious. The interplay of textures—the firm yet creamy cheesecake, the tender candied orange slices, and the smooth, tangy glaze—creates an unforgettable culinary experience.
The foundation of this cheesecake is its creamy, rich body, which is typical of baked cheesecakes. This involves a blend of full-fat cream cheese, eggs, sugar, and often a touch of sour cream or heavy cream to achieve that signature smooth and dense texture. The baking process, usually a water bath, ensures an even cook and prevents cracking, resulting in a beautifully smooth top. The image suggests a solid, well-baked cheesecake without visible cracks, indicating careful preparation. The outer edge of the cheesecake appears to have a slightly darker, baked crust, which might be a traditional graham cracker crust or a simple cookie crumb crust, providing a pleasant textural contrast to the creamy filling.
The star of the show, beyond the cheesecake itself, is the orange glaze and its citrusy embellishments. The glaze is a vibrant, translucent orange, and its luscious drip down the sides of the cake is particularly appealing. This glaze likely incorporates fresh orange juice and zest for intense flavor, possibly thickened with a touch of cornstarch or reduced to a syrupy consistency. The use of candied orange slices as a garnish is both exquisite and functional. These thinly sliced oranges, simmered in a sugar syrup until translucent and tender, offer a delightful chewiness and an intensified orange flavor, while also adding a sophisticated visual element. The scattered orange zest on top further amplifies the citrus aroma and flavor, providing a fresh, zesty burst with every mouthful. The presence of whole fresh oranges in the background of the image reiterates the authentic citrus theme and suggests that fresh, high-quality oranges are integral to this dessert.
This recipe marries the timeless appeal of cheesecake with the refreshing and bright notes of orange, making for a dessert that is both familiar and exciting. It requires a bit of patience due to the chilling times, but the stunning final product is well worth the effort.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened at room temperature
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon orange zest (from about 2 large oranges)
- 2 tablespoons fresh orange juice (from about 1 large orange)
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 large eggs, at room temperature
- ½ cup sour cream, at room temperature
For the Orange Glaze:
- ½ cup fresh orange juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon orange zest
- Pinch of red food coloring (optional, for vibrant color)
For the Candied Orange Slices & Garnish:
- 1-2 medium oranges, thinly sliced (about ⅛-inch thick)
- 1 cup granulated sugar
- 1 cup water
- Additional orange zest for sprinkling
Equipment:
- 9-inch springform pan
- Aluminum foil (heavy-duty, for water bath)
- Large roasting pan (for water bath)
- Large mixing bowls (2)
- Electric mixer (stand or hand-held)
- Rubber spatula
- Whisk
- Saucepan (for glaze and candied oranges)
- Wire cooling rack
- Sharp knife
- Small brush (for applying glaze)
Instructions:
Part 1: Prepare the Crust
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Lightly grease the bottom and sides of a 9-inch springform pan.
- Make Crumb Mixture: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened.
- Press Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass to help compact it.
- Pre-bake Crust: Bake the crust for 8-10 minutes. This helps set the crust and prevents it from becoming soggy. Remove from oven and let cool slightly while you prepare the filling.
- Prepare for Water Bath: Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty aluminum foil. This prevents water from seeping into the pan during the water bath.
Part 2: Prepare the Cheesecake Filling
- Cream Cheese Mixture: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar & Flour: Gradually add 1 ½ cups granulated sugar and the ¼ cup all-purpose flour to the cream cheese, beating until well combined and smooth. The flour helps prevent cracking.
- Add Flavorings: Beat in the orange zest, orange juice, vanilla extract, and salt until incorporated.
- Add Eggs: Add the eggs one at a time, beating on low speed just until each egg is incorporated before adding the next. Do not overmix once the eggs are added, as this can incorporate too much air and cause cracks.
- Fold in Sour Cream: Gently fold in the sour cream with a rubber spatula until just combined.
- Pour into Crust: Pour the cheesecake filling over the pre-baked crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Part 3: Bake the Cheesecake (Water Bath Method)
- Set up Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan.
- Bake: Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble when gently shaken.
- Cool in Oven: Turn off the oven, crack the door slightly (prop it open with a wooden spoon), and let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling prevents cracking.
- Cool & Chill: Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set completely.
Part 4: Prepare the Candied Orange Slices (Can be done while cheesecake chills)
- Simmer Oranges: In a medium saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the thinly sliced oranges to the syrup in a single layer.
- Candying Process: Reduce heat to low and simmer the orange slices gently for 45-60 minutes, or until the peels are translucent and tender.
- Cool: Carefully remove the candied orange slices from the syrup and place them on a wire rack to cool and dry slightly. They will become slightly firmer as they cool.
Part 5: Prepare the Orange Glaze
- Combine Ingredients: In a small saucepan, whisk together the fresh orange juice, ¼ cup granulated sugar, cornstarch, and water.
- Cook Glaze: Cook over medium heat, whisking constantly, until the mixture thickens and becomes clear and glossy, about 3-5 minutes.
- Add Zest & Color: Remove from heat and stir in the ½ teaspoon orange zest and optional red food coloring for a more intense orange hue. Let the glaze cool to room temperature, stirring occasionally to prevent a skin from forming. It will thicken further as it cools.
Part 6: Assemble and Garnish
- Remove from Pan: Once the cheesecake is completely chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Transfer the cheesecake to a serving plate.
- Apply Glaze: Pour the cooled orange glaze over the top of the cheesecake, allowing it to drip down the sides artistically, as seen in the image. Use a small offset spatula or the back of a spoon to gently spread the glaze if needed.
- Arrange Garnish: Arrange the candied orange slices decoratively on top of the cheesecake. Sprinkle with additional fresh orange zest.
- Chill Again (Optional): If desired, refrigerate the cheesecake for another 30 minutes to allow the glaze to set.
Tips for Success:
- Room Temperature Ingredients: Ensure all cold ingredients for the cheesecake filling (cream cheese, eggs, sour cream) are at room temperature. This helps achieve a smooth, lump-free batter.
- Don’t Overmix: Overmixing the cheesecake batter, especially after adding eggs, can incorporate too much air, leading to cracks during baking and cooling. Mix just until combined.
- Water Bath is Key: The water bath creates a moist, even baking environment that helps prevent cracking and ensures a creamy texture.
- Slow Cooling: Cooling the cheesecake slowly in the oven with the door ajar also helps prevent sudden temperature changes that can cause cracks.
- Chill Time: Don’t rush the chilling process. A fully chilled cheesecake is essential for a firm, sliceable texture and enhanced flavor.
- Thin Orange Slices: For the candied oranges, slice them as thinly and uniformly as possible. This allows them to become beautifully translucent.
- Glaze Consistency: If your glaze is too thick, thin it with a tiny bit of orange juice or water. If too thin, return to low heat and simmer gently for a few more minutes.
Enjoy this exquisite and beautifully presented “Zesty Orange Glazed Cheesecake with Candied Orange Slices”!