The ORANGE CHEESECAKE is a delightful dessert, fresh and creamy, combining American tradition with the intense and harmonious goodness of our citrus fruits. It’s simple to make and requires no baking, only some time to set properly in the refrigerator. It can be served both as an end-of-meal dessert and as a cheerful birthday cake or a delicious afternoon treat with friends, in any season.
The signature of this dessert lies in the traditional crumbly cookie base, the soft cheese filling flavored with orange zest and juice, and, above all, the orange jelly that fully coats it, giving it a pronounced citrus flavor and a beautiful (and natural!) bright orange color. The play of different textures, along with the truly delightful taste, makes this cheesecake one of the best I’ve ever made. Try it and let me know!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 395.67 (Kcal)
- Carbohydrates 34.39 (g) of which sugars 23.98 (g)
- Proteins 8.84 (g)
- Fat 25.15 (g) of which saturated 8.16 (g)of which unsaturated 4.57 (g)
- Fibers 0.87 (g)
- Sodium 228.85 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Digestive biscuits (or other plain dry cookies (about 6.3 oz / 180 g))
- 6 tablespoons butter (melted (about 2.8 oz / 80 g))
- 12 oz cream cheese (fresh spreadable cheese, softened (about 350 g))
- 1 cup cow's milk ricotta (about 250 g)
- 3/4 cup + 2 tbsp cups powdered sugar (about 100 g)
- 1 orange (zest and juice)
- 1/4 cup milk
- 2 sheets gelatin sheets
- 6 tablespoons orange juice (about 90 ml)
- 1/3 cup water (about 80 ml)
- 1/4 cup sugar (about 50 g)
- 3 sheets gelatin sheets (about 7 g)
Tools
- 1 acetate
- 1 Pan 7–8 in
- Parchment paper
- Electric hand mixer
Steps
Preparing the ORANGE CHEESECAKE is really very simple and quick.
Place the cookies in a food processor and grind them finely. Add the melted butter and mix. Line a springform pan 7–8 in (18–20 cm) with parchment paper and line the sides with acetate (if you don’t have it it’s not a problem).
Pour the cookie mixture into the pan and press it down firmly with the back of a spoon. Refrigerate for 30 minutes.
Soak the gelatin sheets in cold water for 10 minutes. Then warm the milk, add the well‑squeezed gelatin, let it dissolve and allow to cool slightly.
In a bowl place the cream cheese, the ricotta, the grated orange zest and the powdered sugar. Work everything with an electric mixer, add the orange juice and beat until smooth.
Add the dissolved gelatin in the milk and incorporate it well.
Retrieve the base from the fridge, pour the filling into it and level the surface. Place it back in the fridge to firm for at least 2 hours.
Soak the gelatin sheets in cold water for 5 minutes. Heat the water with the sugar and dissolve it. Remove from the heat and add the squeezed gelatin, the orange juice and stir.
Once the gelatin has cooled, pour it over the surface of the set cake and return the dessert to the fridge for at least 4 hours. The best option is to let it rest in the fridge overnight.
When ready to serve, decorate the cake with a few orange slices or with dollops of whipped cream flavored with orange zest.
