Description
Learn how to make no-bake orange cheesecake with ginger snap crust, creamy eggless orange curd, and fresh orange sauce.
Ingredients
Scale
- 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)
Instructions
- 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. Takes 2-3 minutes.
- Mix the cornstarch with the cold orange juice to make a smooth slurry with no lumps.
- 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.
- Turn off the heat and stir in the condensed milk until fully combined. Let it cool completely at room temperature.
- Line the base of a 9 inch springform pan with parchment paper.
- Add ginger snaps to a food processor and crush to a fine powder.
- 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.
- 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.
- Place the crust in the refrigerator to chill while you prepare the filling.
- In a medium bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, add the softened cream cheese and granulated sugar. Beat until smooth and creamy.
- Add the cooled orange curd and freshly grated orange zest to the cream cheese mixture. Mix gently until well combined.
- Fold the whipped cream into the orange cream cheese mixture in batches using a spatula.
- Spoon the cheesecake filling over the chilled crust and spread it evenly.
- Refrigerate the cheesecake for at least 12 hours or overnight until fully set.
- 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.
- Mix the cornstarch with cold orange juice to make a smooth slurry, then slowly add it to the saucepan while stirring.
- Cook gently until the glaze thickens. Remove from heat and let it cool to room temperature.
- Run a spatula or butter knife around the edges of the chilled cheesecake and unmould it carefully.
- Slice with a clean, warm knife for neat pieces.
- Before serving, spoon the cooled orange glaze over the cheesecake slices or serve it on the side.
Notes
- 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.
- Prep Time: 720 min
- Cook Time: 30 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: No Bake Orange Cheesecake, Orange Cheesecake, Gingersnap Crust