Sunshine Orange Cheesecake

On Mar 26, 2025 27 0

Get ready to bring a burst of sunshine to your kitchen with this delightful Orange Cheesecake recipe. This recipe offers you the chance to make a dessert as beautiful as the one pictured, featuring a buttery biscuit base, a creamy and vibrant orange filling, a glossy glaze, and finishing touches like a jewelled candied orange slice and a sprinkle of nuts. It’s refreshing, elegant, and surprisingly straightforward to make. Plus, we’ve made sure to keep everything Halal-friendly! Let’s get baking!

Yields: 10-12 servings Prep time: 45 minutes Bake time: 60-75 minutes Chill time: Minimum 6 hours, preferably overnight

Equipment

9-inch (23 cm) springform pan
Food processor (optional, for crumbs)
Electric mixer (handheld or stand mixer)
Large bowls
Rubber spatula
Measuring cups and spoons
Zester or fine grater
Small saucepan
Whisk
Heavy-duty aluminium foil (if using a water bath)
Large roasting pan (if using a water bath)

Ingredients

For the Crust

1 ½ cups (about 150g) digestive biscuit crumbs (or graham crackers)
¼ cup (50g) granulated sugar (optional, depending on biscuit sweetness)
6 tablespoons (85g) unsalted butter, melted (ensure it’s from a Halal source)

For the Orange Filling

32 oz (900g) full-fat block cream cheese, softened to room temperature (Check label: ensure microbial/plant-based rennet or Halal certification)
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
1 cup (240ml) sour cream or heavy cream, room temperature (ensure Halal certified if applicable)
¼ cup (60ml) fresh orange juice
2 tablespoons finely grated orange zest (from about 2 large oranges)
1 teaspoon alcohol-free vanilla extract
2 tablespoons all-purpose flour or cornstarch (helps prevent cracking)

For the Orange Glaze

½ cup (120ml) fresh orange juice
2 tablespoons granulated sugar (or more, to taste)
1 teaspoon agar-agar powder (ensure it’s 100% agar-agar; this is a Halal gelatin alternative)

For the Garnish

1 thin slice of orange (about ¼ inch thick)
¼ cup (50g) granulated sugar
¼ cup (60ml) water
2 tablespoons finely chopped walnuts or pecans

Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the digestive biscuit crumbs and optional sugar. Pour the melted butter over the crumbs and stir until evenly moistened.
Press the crumb mixture firmly and evenly onto the bottom of the 9-inch springform pan. You can use the bottom of a glass to help pack it down.
Bake the crust for 10 minutes. Remove from oven and let it cool slightly on a wire rack while you prepare the filling.
Optional Water Bath Prep: If using a water bath (recommended for preventing cracks), wrap the outside of the springform pan tightly with two layers of heavy-duty aluminium foil.

2. Make the Orange Filling

In a large bowl, using an electric mixer on medium-low speed, beat the softened cream cheese until completely smooth and free of lumps. Scrape down the sides of the bowl often. Be careful not to overbeat.
Gradually add the granulated sugar and continue beating on low speed until just combined and smooth.
Add the eggs one at a time, beating on low speed just until each yolk disappears. Do not overmix!
Gently stir in the sour cream (or heavy cream), fresh orange juice, orange zest, alcohol-free vanilla extract, and flour/cornstarch using a rubber spatula until just combined. The batter should be smooth and homogenous.

3. Bake the Cheesecake

Pour the filling over the prepared crust in the springform pan. Smooth the top gently with the spatula.
Water Bath Method: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
No Water Bath Method: Place the cheesecake directly onto the middle rack of the preheated oven. You can place a pan of water on the rack below it to add moisture to the oven.
Bake for 60-75 minutes. The cheesecake is done when the edges are set, and the centre still has a slight wobble (like jelly/jello). Avoid overbaking.

4. Cool the Cheesecake (Crucial Step!)

Turn off the oven but leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
Remove the cheesecake from the oven (and water bath, if used). Remove the foil wrapping. Let it cool completely on a wire rack at room temperature (about 1-2 hours).
Once completely cool, cover the cheesecake loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 6 hours, or preferably overnight, until firm.

5. Prepare the Garnish (While Cheesecake Chills or Before Serving

Candied Orange Slice: In a small saucepan, combine the ¼ cup sugar and ¼ cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the thin orange slice. Reduce heat to low and let it simmer gently for 15-20 minutes, or until the peel looks translucent. Carefully remove the slice with a fork and let it cool on parchment paper. Reserve any leftover syrup if desired.
Chop Nuts: Finely chop the walnuts or pecans.

6. Make the Glaze & Assemble

Once the cheesecake is fully chilled and firm, prepare the glaze. In a small saucepan, whisk together the ½ cup orange juice, 2 tablespoons sugar, and 1 teaspoon agar-agar powder.
Bring the mixture to a boil over medium heat, whisking constantly. Boil for 1-2 minutes, ensuring the agar-agar is fully dissolved.
Remove from heat and let the glaze cool for a few minutes until it’s slightly thickened but still pourable (it sets quickly!).
Carefully pour the slightly cooled glaze over the top of the chilled cheesecake, spreading it gently to the edges.
Arrange the cooled candied orange slice attractively on top of the glaze before it fully sets.
Sprinkle the chopped nuts around the candied orange slice or around the edge of the cheesecake.
Return the cheesecake to the refrigerator for about 15-30 minutes to allow the glaze to set completely.

7. Serve

To serve, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan collar. Slice with a large, sharp knife, wiping the blade clean between cuts for neat slices.

Tips for Success

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream/heavy cream are truly at room temperature for a smooth, lump-free filling.
Don’t Overmix: Overmixing, especially after adding eggs, incorporates too much air, leading to cracks. Mix on low speed and stop as soon as ingredients are combined.
Halal Checks: Always double-check labels for cream cheese (rennet source), butter, cream, vanilla (alcohol-free), and any other processed ingredients to ensure they meet your Halal requirements. Agar-agar is a reliable plant-based alternative to animal gelatin.
Fresh Oranges: Use fresh oranges for the best flavour in both the juice and zest. Remember to zest before juicing!
Patience with Chilling: Don’t rush the chilling process! Cheesecake needs time to fully set and for the flavours to meld. Overnight chilling is best.
Storage: Store leftover cheesecake covered in the refrigerator for up to 3-4 days.

Enjoy making and sharing this beautiful Sunshine Orange Cheesecake! It’s a truly rewarding bake that tastes as good as it looks. Happy baking!