Orange New York Cheesecake

There are certain desserts that, when you take your first bite, transport you instantly. For me, a perfectly executed New York cheesecake is one of them. It’s that dense, creamy, tangy foundation that’s the pure essence of indulgence. This particular Orange New York Cheesecake, inspired by a recipe from Women’s Weekly’s “Fresh” TV show, adds a delightful citrus lift to the classic, proving that even a well-loved standard can be elevated to new heights. It’s the kind of dessert that makes a simple gathering feel like a celebration, and a quiet evening feel like a special occasion.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes + 1.5 hours inactive cooling
• Total Time: 2 hours 15 minutes + overnight refrigeration
• Servings: 12
• Yield: 1 pie
• Dietary Type: Classic

Ingredients

For the Base:

• 250 grams orange cream sandwich biscuits, finely chopped
• 50 grams unsalted butter, melted

For the Filling:

• 4 (250 gram) packets cream cheese, at room temperature
• 1 cup caster sugar
• 300 ml thickened cream
• 4 large eggs
• 1 tablespoon orange zest
• White chocolate curls, for decorating (optional)

Equipment Needed

• 24cm round springform pan
• Food processor
• Oven tray
• Baking paper
• Measuring cups and spoons
• Spatula or offset spatula

Instructions

1. Begin by preheating your oven to 160°C (140°C fan-forced). This moderate temperature is crucial for ensuring the cheesecake cooks gently and evenly, preventing cracks and ensuring a smooth, creamy texture.
2. Prepare your 24cm round springform pan. Grease it thoroughly. Then, line both the base and the sides of the pan with baking paper. It’s important to ensure the paper extends at least 4cm above the edge of the pan. This not only helps in lifting the cheesecake out cleanly but also provides a protective barrier during the baking process.
3. Place the prepared springform pan onto an oven tray. This tray will catch any potential drips and make it easier to move the cheesecake in and out of the oven, especially important as the cheesecake will be quite heavy.
4. In a food processor, combine the finely chopped orange cream sandwich biscuits and the melted unsalted butter. Process until the mixture resembles fine breadcrumbs. This creates the perfect crumbly base, ensuring a delightful crunch with every bite.
5. Press this biscuit mixture evenly over the base of the prepared pan. Use the bottom of a glass or your fingers to create a firm, compact layer. Once pressed, place the pan in the refrigerator to chill for 15 minutes. This chilling period allows the butter to firm up, setting the crust and preventing it from crumbling when you add the filling.
6. Now, to prepare the luscious filling. In the same food processor (no need to wash it), combine the cream cheese (ensuring it’s at room temperature for a smooth, lump-free consistency), caster sugar, and thickened cream. Process until the mixture is completely smooth and well combined.
7. Add the eggs and orange zest to the food processor. Process again until just combined. Be careful not to over-process at this stage, as incorporating too much air can lead to a cracked cheesecake. The zest will infuse the creamy filling with a bright, aromatic citrus note.
8. Carefully pour the filling mixture over the chilled biscuit base in the springform pan.
9. Bake in the preheated oven for 45 minutes. The cheesecake is ready when the edges are set, but the center still has a slight wobble. It should look creamy and just beginning to set.
10. Once the baking time is complete, turn the oven off. Leave the cheesecake to cool in the oven for 1.5 hours. This gradual cooling process is one of the most critical steps in preventing cracks. By leaving the door slightly ajar or just keeping it closed, you allow the temperature to decrease slowly and evenly, minimizing stress on the delicate structure of the cheesecake.
11. After the 1.5 hours of cooling in the oven, remove the cheesecake from the oven and let it cool completely at room temperature.
12. Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate overnight. This extended chilling period is essential for the cheesecake to fully set, develop its characteristic dense texture, and allow the flavors to meld beautifully.

Expert Tips & Tricks

• Room Temperature is Key: For the smoothest filling, ensure your cream cheese and eggs are at room temperature. This helps them emulsify beautifully with the cream and sugar, resulting in a silken texture and preventing lumps. If you’ve forgotten to take them out, you can cut the cream cheese into small cubes and let it sit on the counter for about 30-60 minutes, or gently warm eggs in a bowl of lukewarm water for a few minutes.
• The Gentle Bake: The baking time of 45 minutes at 160°C/140°C fan-forced is designed to cook the cheesecake through without overbaking. Overbaking is the most common culprit for a dry, cracked cheesecake. Keep a close eye on it after about 35-40 minutes. You want the edges to be firm and the center to have a slight jiggle, like jelly.
• The Cool Down Conundrum: The gradual cooling in the turned-off oven followed by complete chilling is non-negotiable for a perfect cheesecake. Sudden temperature changes cause the proteins in the eggs to contract rapidly, leading to those unsightly cracks. Patience here is truly a virtue.
• Don’t Overmix the Filling: While you want the filling to be smooth, overmixing after adding the eggs can incorporate too much air. This air expands during baking, then collapses as it cools, often resulting in cracks and a less dense texture. Mix just until combined.
• The Springform Secret: A springform pan is essential for cheesecakes. It allows you to release the sides cleanly without disturbing the delicate structure of the cake. Ensure your pan’s closure is tight to prevent any leakage during baking.

Serving & Storage Suggestions

To serve this delightful Orange New York Cheesecake, carefully run a thin knife around the edge of the pan before releasing the springform sides. If the base sticks slightly, gently warm the outside of the pan with a warm, damp cloth. For an extra touch of elegance, sprinkle the top with white chocolate curls just before serving. This cheesecake is best served chilled, allowing its creamy texture and vibrant orange notes to shine.

Leftovers can be stored, covered tightly with plastic wrap, in the refrigerator for up to 3-4 days. While refrigeration is best for maintaining its texture, it can also be frozen. Wrap it very well in plastic wrap and then in aluminum foil. Frozen cheesecake will keep for up to 1-2 months. Thaw overnight in the refrigerator. This cheesecake does not require reheating; it’s meant to be enjoyed cold.

Nutritional Information

Here is an estimated nutritional breakdown for this delicious Orange New York Cheesecake:

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	571.2 kcal	–
Calories from Fat	421 kcal	–
Total Fat	46.9 g	72%
Saturated Fat	27.7 g	138%
Cholesterol	206.5 mg	68%
Sodium	400.9 mg	16%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	0.4 g	1%
Sugars	17.4 g	69%
Protein	10.4 g	20%

Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes.

Variations & Substitutions

While this Orange New York Cheesecake is a star on its own, feel free to explore some delicious variations:

• For a Gluten-Free Base: Substitute the orange cream sandwich biscuits with gluten-free digestive biscuits or almond flour. You may need to adjust the amount of butter slightly to achieve the right crumb consistency.
• Citrus Twist: If you don’t have fresh oranges, you can use 2-3 tablespoons of good quality orange extract in the filling, but fresh zest offers the best aroma and flavor. You could also add a tablespoon of fresh lemon juice for an extra zing.
• Biscuit Swap: If orange cream sandwich biscuits are unavailable, vanilla wafers or digestive biscuits can be used as a base. The orange flavor will then come solely from the zest.
• White Chocolate Dreams: For an even more decadent experience, fold in 100 grams of chopped white chocolate into the filling before pouring it over the base.

FAQs (Frequently Asked Questions)

Q: Why did my cheesecake crack?
A: Cheesecake typically cracks due to overbaking, rapid temperature changes (like opening the oven door too often or cooling too quickly), or overmixing the filling after adding eggs. Following the gradual cooling steps is crucial.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! Cheesecakes are ideal make-ahead desserts. In fact, chilling overnight is essential for the best texture. It can be made up to 2 days in advance and kept refrigerated.

Q: What does it mean for the cheesecake to be “just set”?
A: When a cheesecake is “just set,” the edges will be firm and slightly puffed, but the center will still have a slight wobble, similar to firm jelly, when gently shaken. It will continue to set as it cools.

Q: How do I prevent the springform pan from leaking?
A: Ensure the springform pan is securely fastened and that the baking paper is tucked in firmly. For extra security, you can wrap the outside of the pan with a couple of layers of heavy-duty aluminum foil if you plan to use a water bath (though not strictly necessary for this recipe).

Q: Can I use low-fat cream cheese?
A: While you can, it will significantly affect the texture and richness of the cheesecake. For the classic New York style, full-fat cream cheese is highly recommended.

Final Thoughts

This Orange New York Cheesecake is a testament to how a simple citrus note can transform a beloved classic into something truly special. It’s a dessert that requires a little patience, particularly with the cooling and chilling, but the reward is an incredibly rich, creamy, and luxuriously smooth cheesecake with a bright, zesty finish that is absolutely worth the wait. Serve it with a dollop of lightly sweetened whipped cream or a few fresh berries for a truly unforgettable experience. I encourage you to try this recipe and let the delightful aroma and decadent flavor fill your kitchen. Happy baking!