Bake Orange Cheesecake with a gingersnap crust is the ultimate indulgence for dessert lovers. This no-bake treat combines creamy orange curd with a delightful ginger flavor, creating a dessert that is refreshing and satisfying. Imagine cutting into a perfectly chilled cheesecake, with the vibrant orange hue and the tantalizing aroma wafting through the air. Whether for special occasions or a simple family gathering, this recipe will surely impress your guests. Let’s dive into this delicious journey of making a no-bake orange cheesecake!

Why You’ll Love This Bake Orange Cheesecake with

This cheesecake is packed with reasons to love it! First, it’s a no-bake recipe, making it a breeze to prepare. Second, the combination of creamy orange curd and gingersnap crust creates a unique flavor profile that delights the palate. Third, it’s an easy orange cheesecake dessert that can be made ahead of time, allowing you to enjoy your gathering without stress. Fourth, the vibrant color of the orange curd adds a beautiful touch to your dessert table. Fifth, this dessert is vegetarian-friendly, making it suitable for various dietary preferences. Lastly, it serves 12, making it perfect for sharing with loved ones. So, why bake an orange cheesecake? Because it brings joy to any occasion!

Ingredients for Bake Orange Cheesecake with

Gather these items:

110 ml orange juice (freshly squeezed, strain it to catch pulp)
60 g salted butter
80 g granulated sugar
1 tablespoon cornstarch (make a slurry with 3 tablespoon cold orange juice)
80 g condensed milk
2.5 cup ginger snaps crumbs (you’ll need 50-60 gingersnaps depending on size)
1/2 cup butter (melted and cooled)
8 oz plain cream cheese (softened)
8 oz orange curd (at room temperature)
1/2 cup granulated sugar
2 teaspoon orange zest (freshly grated, from 1 navel orange)
1 cup heavy cream
1 cup orange juice (freshly squeezed, strain it to catch pulp)
1/4 cup granulated sugar
2 teaspoon cornstarch (make a slurry with 2 tablespoon cold orange juice)

How to Make Bake Orange Cheesecake with Step-by-Step

Step 1: Start by making the eggless orange curd. Add the freshly squeezed and strained orange juice, sugar, and butter to a small saucepan and place it over low to medium heat. Stir often so the butter melts gently and the sugar dissolves without boiling. This takes 2-3 minutes.
Step 2: Mix the cornstarch with the cold orange juice to make a smooth slurry with no lumps.
Step 3: Slowly pour the cornstarch slurry into the warm orange mixture while stirring constantly. Cook gently on low heat until the mixture thickens to a soft custard-like texture, about 3-4 minutes.
Step 4: Turn off the heat and stir in the condensed milk until fully combined. Let it cool completely at room temperature.
Step 5: Line the base of a 9 inch springform pan with parchment paper.
Step 6: Add ginger snaps to a food processor and crush to a fine powder.
Step 7: To prepare the ginger snap crust, add the ginger snap crumbs to a bowl and pour in the melted, cooled butter. Mix until all the crumbs look evenly moist.
Step 8: Press the crumb mixture firmly into the base of the springform pan. Use the back of a measuring cup or a flat glass to pack it tightly.
Step 9: Place the crust in the refrigerator to chill while you prepare the filling.
Step 10: In a medium bowl, whip the cold heavy cream until stiff peaks form.
Step 11: In a separate bowl, add the softened cream cheese and granulated sugar. Beat until smooth and creamy, scraping the bowl so there are no lumps.
Step 12: Add the cooled orange curd and freshly grated orange zest to the cream cheese mixture. Mix gently until everything is well combined.
Step 13: Fold the whipped cream into the orange cream cheese mixture in batches using a spatula.
Step 14: Spoon the cheesecake filling over the chilled crust and spread it evenly using a flat spatula.
Step 15: Refrigerate the cheesecake for at least 12 hours or overnight until fully set.
Step 16: To make the orange glaze, add the strained orange juice and sugar to a saucepan and warm it over medium heat until the sugar dissolves.
Step 17: Mix the cornstarch with cold orange juice to make a smooth slurry, then slowly add it to the saucepan while stirring.
Step 18: Cook gently until the glaze thickens. Remove from heat and let it cool to room temperature.
Step 19: Run a spatula or butter knife around the edges of the chilled cheesecake and unmould it carefully.
Step 20: Slice with a clean, warm knife for neat pieces.
Step 21: Before serving, spoon the cooled orange glaze over the cheesecake slices or serve it on the side.

Bake Orange Cheesecake with Gingersnap Crust for Bliss - Bake Orange Cheesecake with - main visual representation

Pro Tips for the Perfect Bake Orange Cheesecake with

Keep these in mind:

Cover the surface of the orange curd with plastic wrap to prevent a skin from forming.
Chilling the crust helps it set and stay firm.
Longer chilling gives cleaner slices as the filling firms up.
Wipe the knife between cuts for best results.
For a different twist, try adding a chocolate crust for an orange cheesecake with chocolate crust!

Best Ways to Serve Bake Orange Cheesecake with

There are numerous ways to serve this delightful cheesecake. One option is to add a spoonful of fresh whipped cream on top for that extra creaminess. Another idea is to garnish it with orange slices or zest for a vibrant presentation. Lastly, try serving it with a side of fresh berries to balance the sweetness and add a pop of color. This easy orange cheesecake dessert is perfect for any gathering!

How to Store and Reheat Bake Orange Cheesecake with

To keep your cheesecake fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container. It can last up to 5 days. If you want to prepare it ahead of time, simply follow the final step of the recipe and refrigerate until serving. This cheesecake is best served chilled, so no reheating is necessary!

Frequently Asked Questions About Bake Orange Cheesecake with

What’s the secret to perfect Bake Orange Cheesecake with?

The secret lies in ensuring all ingredients are at room temperature, especially the cream cheese. This helps achieve a smooth texture in the filling. Additionally, folding in the whipped cream gently will keep the filling light and airy, resulting in a creamy orange cheesecake recipe.

Can I make Bake Orange Cheesecake with ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully and the cheesecake to set properly. This is ideal for parties or special occasions where you want to impress your guests with minimal last-minute preparation.

How do I avoid common mistakes with Bake Orange Cheesecake with?

To avoid common pitfalls, ensure your cream cheese is softened fully to prevent lumps. Also, avoid over-mixing the filling after adding the whipped cream, as this can deflate it. Follow the orange zest cheesecake instructions carefully for the best results.

Variations of Bake Orange Cheesecake with You Can Try

If you’re feeling adventurous, here are some variations to consider. First, swap the ginger snap crust for a classic graham cracker crust for a more traditional flavor. Second, add a layer of orange-infused glaze over the top for an extra citrus kick. Lastly, try incorporating chocolate by using a chocolate crust or adding chocolate ganache on top for an orange cheesecake with chocolate crust twist!

For more dessert ideas, check out Thanksgiving cheesecake recipes or mini cranberry cheesecakes for inspiration!