Ingredients
Method
Preparation
- In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted unsalted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- In another bowl, beat 16 oz of softened cream cheese and 1 cup of powdered sugar using an electric mixer until smooth and creamy.
- Pour in 1/2 cup of fresh orange juice, add the zest of 1 orange, and 1 teaspoon of vanilla extract. Mix until well combined.
- In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Once combined, pour the cheesecake filling over the prepared graham cracker crust. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until fully set.
- Once set, carefully remove the cheesecake from the springform pan and garnish with orange slices before slicing to serve.
Notes
For best results, refrigerate overnight. Use fresh orange juice for vibrant flavor. Consider variations like shredded coconut in the crust or toppings of fruit or chocolate drizzle.
