Best 5 Orange New York Cheesecake Recipes

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Indulge in the tantalizing fusion of citrus and creaminess with our exquisite Orange New York Cheesecake, a symphony of flavors that will transport your taste buds to a realm of pure delight. This delectable treat boasts a luscious orange-infused cheesecake filling, nestled atop a classic graham cracker crust and crowned with a vibrant orange glaze. Prepare to be captivated by the perfect balance of tangy citrus and rich, creamy cheesecake in every bite. But that's not all! This article also features a delightful collection of additional cheesecake recipes that are sure to tantalize your sweet cravings. From the classic New York Cheesecake to the indulgent Chocolate Cheesecake and the refreshing Key Lime Cheesecake, each recipe promises a unique flavor journey that will leave you utterly satisfied.

**Recipes included:**

1. Orange New York Cheesecake
2. Classic New York Cheesecake
3. Chocolate Cheesecake
4. Key Lime Cheesecake

Let your culinary adventure begin as you explore the world of delectable cheesecakes, each offering a taste of heaven.

Let's cook with our recipes!

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

NEW YORK CHEESECAKE



New York Cheesecake image

If you love cheesecake (and who doesn't?), this is a recipe to try. Creamy and sweet, it's the gold standard for all cheesecakes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h45m

Yield 16

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk
5 packages (8 oz each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping cream
3/4 cup whipping cream
1/3 cup slivered almonds, toasted, if desired

Steps:

  • Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
  • Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
  • Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 35 g, Cholesterol 215 mg, Fat 6, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 g

ORANGE CHEESECAKE



Orange Cheesecake image

I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.

Provided by Mary Scheffert

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

9 inches Oreo cookie pie crusts (I use Keebler brand)
2 (8 ounce) packages light cream cheese, at room temperature
2/3 cup sugar
2 whole eggs
1 egg yolk
1/4 cup orange juice concentrate, thawed & undiluted
2 medium whole navel oranges
1 tablespoon flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure orange extract
chocolate curls (optional)

Steps:

  • Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
  • In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
  • Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
  • Preheat oven to 350°F.
  • Place prepared pie crust in center of a cookie sheet (preferably without sides).
  • Brush crust with some of the orange juice concentrate.
  • Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
  • Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
  • When cooled to room temperature, refrigerate cheesecake for several hours.
  • While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
  • If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
  • Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
  • When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4

ORANGE NEW YORK CHEESECAKE



Orange New York Cheesecake image

Make and share this Orange New York Cheesecake recipe from Food.com.

Provided by Chickee

Categories     Cheesecake

Time 32m

Yield 12 serving(s)

Number Of Ingredients 8

250 g orange cream sandwich biscuits, chopped
50 g unsalted butter, melted
4 (250 g) packets cream cheese, at room temperature
1 cup caster sugar
300 ml thickened cream
4 eggs
1 tablespoon orange zest
white chocolate curls, to decorate

Steps:

  • Preheat oven 160°C/140°C (fan forced). Grease a 24cm round spring form pan.
  • Line base and side of pan with baking paper, extending paper 4cm above edge of pan. Place onto an oven tray.
  • Process biscuits and butter in a food processor until mixture resembles fine breadcrumbs.
  • Press over base of prepared pan and chill for 15 minutes.
  • To make filling, process cream cheese, sugar and cream in a food processor until smooth.
  • Add eggs and zest, and process until combined; pour mixture over biscuit base.
  • Cook for 45 minutes, or until just set. Turn oven off and leave to cool in oven for 1½ hours. Refrigerate overnight.

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 4h15m

Yield 12

Number Of Ingredients 11

3 tablespoons melted butter
18 graham crackers, crushed
¼ cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4 eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease the bottom and sides of a 9-inch springform pan.
  • Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
  • Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
  • Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  • Pour milk into cream cheese mixture and whisk until just combined.
  • Whisk in eggs, one at a time, stirring well after each addition.
  • Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
  • Pour mixture into prepared springform pan.
  • Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g

Tips:

  • Use fresh oranges: Fresh oranges have a brighter flavor and more juice than store-bought orange juice. If you can, use organic oranges to avoid pesticides and wax.
  • Zest the oranges before juicing them: Zesting the oranges before juicing them will give the cheesecake a more intense orange flavor.
  • Don't overmix the batter: Overmixing the batter will make the cheesecake tough. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath: Baking the cheesecake in a water bath will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving: Chilling the cheesecake for at least 4 hours will allow the cheesecake to set properly.

Conclusion:

This orange New York cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The cheesecake is creamy and tangy, with a浓郁的orange flavor. The graham cracker crust is the perfect complement to the cheesecake, and the orange glaze adds a beautiful finishing touch. If you are looking for a show-stopping dessert that is sure to impress your guests, this orange New York cheesecake is the perfect choice.

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