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Notes:
- For easy slicing, use a serrated knife to slice the orange.
- Candied oranges can be prepared a day in advance. Cover orange slices with second sheet of wax or parchment and refrigerate. Refrigerate syrup in an airtight container.
- Orange blossom water is available in the international aisle of many supermarkets and liquor stores, as well as Middle Eastern markets.
- Don't be alarmed: the cheesecake will shrink as it cools.
Recipe Facts
Ingredients
- For the Candied Orange Slices:
- 1 cup sugar
- 1 cup water
- 1/8 teaspoon salt
- 1 orange, washed and cut into 1/4 inch-thick slices (See Notes)
- 1 cinnamon stick
- For the Crust:
- 2 1/2 cups graham cracker crumbs
- 4 ounces (1 stick) unsalted butter, melted and slightly cooled
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- For the Filling:
- 4 large eggs, separated and at room temperature
- 1/2 cup sugar
- 16 ounces cream cheese, cut into small pieces and at room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon finely grated zest of 1 orange
- 1 cup heavy cream
- 1 tablespoon orange blossom water (See Notes)
Directions
-
For the candied orange slices: Line large baking sheet with wax or parchment paper; set aside.
-
Combine sugar, water, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat, stirring until sugar dissolves. Add orange slices and cinnamon stick, reduce heat to medium-low and simmer, turning the slices occasionally, until rinds become soft and syrup begins to foam, 35 to 45 minutes.
-
Arrange orange slices in single layer on prepared baking sheet.
-
For the crust: Adjust oven rack to middle position and preheat oven to 350°F.
-
Combine cracker crumbs, melted butter, brown sugar, salt, cinnamon, and cloves in small bowl, stirring until crumbs are thoroughly saturated with butter.
-
Press onto bottom and up sides of springform pan, leaving about 1/2 inch from top of pan. Line exterior of pan with foil.
-
Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.
-
For the filling: Decrease oven temperature to 275°F.
-
In bowl of standing mixer or large bowl, whip egg whites with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl and wipe out bowl.
-
With paddle attachment, beat cream cheese, egg yolks, flour, and orange zest on medium speed until light and fluffy, about 2 minutes. Add cream and orange blossom water and continue beating until creamy and smooth, about 2 minutes longer, scraping down sides and bottom of bowl with rubber spatula as necessary.
-
Stir 1/3 of egg whites into cream cheese mixture, then gently fold in remaining egg whites. Scrape batter into cooled crust and bake until cheesecake is set but still a bit wobbly in the center, 75 to 90 minutes. Shut oven off and let cheesecake sit in oven 20 minutes.
-
Refrigerate cheesecake until completely chilled and set, at least 3 hours. Remove from springfrom mold and set on serving dish. Arrange orange slice on top of cake and drizzle with 2 to 3 tablespoons syrup. Serve, passing remaining syrup at table if desired.
Special equipment
Medium heavy-bottomed saucepan, large baking sheet, wax or parchment paper, 9-inch round springform pan, foil, electric mixer