Tangy Orange Cheesecake Recipe

Bursting with flavor, this Tangy Orange Cheesecake recipe is a mouth watering dessert.


14 Digestive biscuit cookies - (makes approx. 2 cups crumbs, or you can use substitute any plain cookie or graham crumbs)
7 Tablespoons unsalted butter, melted
1 egg white

Grated rind and juice from 3 oranges (a scant 1 1/4 cup orange juice)
3 1/2 cups (800 gr.) cream cheese, room temperature
1 (scant cup) sour cream, room temperature
4 whole medium eggs, room temperature
1 3/4 cups granulated sugar

Orange Glaze Topping
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup boiling water
1 cup orange juice
1 Tablespoon butter



Grease an 9 inch springform pan and use parchment paper to fit the bottom and the sides.

Preheat the oven to 350 F degrees F.

In a food processor process the digestive biscuits until finely ground.

Add melted butter, and mix until well combined. Press with your fingers the crumbs evenly over the bottom and smooth with a spoon. Bake for 10 minutes, set aside to cool.

Once evenly cooled, brush the crust with the egg white and let dry.


Lower the temperature in the oven to 275 degrees F.

Grate the rind of the oranges, squeeze them and pour the juice through a strainer.

In a bowl, place the cream cheese, sour cream and the sugar and mix well until smooth.

In bowl of an electric mixer beat the eggs until you get a frothy mixture and add gradually to the cheese batter. Pour in the grated rind and orange juice and mix until incorporated.

Pour the filling on the crust. Spread evenly and bake about 1 hour 45 minutes.

Turn off the oven, leave the cake in the oven to cool completely.

Once cooled put into the refrigerator for a minimum of 6 hours.

Orange Glaze Topping

In a small saucepan, combine sugar, cornstarch, and salt; stir to blend well.

Add the boiling water and cook, stirring, over medium-high heat until thickened and clear.|Add orange juice concentrate and bring back to the boil.

Remove from heat and stir in butter. Makes about 1 cup of orange sauce.