Zutaten für Orange Cheesecake
- Oreo Cookie Pie Crusts
- Light Cream Cheese
- 1 ½ cups granulated sugar
- Eggs
- Egg Yolk
- ½ cup orange juice concentrate
- Navel Oranges
- ¼ cup all-purpose flour
- Pure Vanilla Extract
- ½ teaspoon orange extract
- Chocolate Curls
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Zubereitung von Orange Cheesecake
- Using a microplane grater, zest one orange. Refrigerate.
- Beat 16 ounces (two 8-ounce packages) of cream cheese until smooth.
- Add 1 ½ cups granulated sugar and mix well.
- Add 3 large eggs and 1 large egg yolk. Mix gently.
- Stir in ½ cup orange juice concentrate, the reserved orange zest, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and ½ teaspoon orange extract. Mix until thoroughly combined.
- Preheat oven to 350°F (175°C).
- Place store-bought Oreo crust on a cookie sheet.
- Brush the crust with 2 tablespoons of orange juice concentrate.
- Pour the cream cheese mixture into the crust.
- Bake for 45-50 minutes, or until the center is almost set but still wiggles slightly when shaken gently.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- While the cheesecake chills, peel thin strips of zest from a second orange, avoiding the white pith.
- Cut the zest into thin julienne strips (optional: blanch briefly in boiling water, then shock in ice water to candy).
- Make chocolate curls by scraping a large chocolate bar (about 4 ounces) with a sharp knife.
- Before serving, place chocolate curls in the center of the cheesecake.
- Garnish with candied orange peel strips.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
78g
Fat
36g
Carbs
9g
