Ingredients for Orange White Chocolate Cheesecake
- 1 ½ cups graham cracker crumbs
- Ground Cinnamon
- Brown Sugar
- Butter
- White Baking Chocolate
- 3 (8-ounce) packages cream cheese
- Raw Sugar
- 4 large eggs
- 1 cup sour cream
- 1-2 teaspoons orange extract (or 1 teaspoon vanilla extract)
- 2 tablespoons orange zest
- Dried Apricot
- ⅔ cup orange juice
- ¼ cup honey
- 1 tablespoon Grand Marnier (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange White Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange White Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, 1 teaspoon ground cinnamon, and ¼ cup packed brown sugar.
- Pour in 6 tablespoons melted butter and mix with a fork until thoroughly combined.
- Press mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake for 6 minutes. Remove from oven and set aside. Immediately lower oven temperature to 325°F (165°C).
- Melt 12 ounces white chocolate in a double boiler over simmering water, stirring constantly until smooth. Set aside to cool slightly.
- Beat 3 (8-ounce) packages cream cheese with an electric mixer on high speed until creamy.
- Add 1 ½ cups granulated sugar and continue beating. Add 4 large eggs one at a time, beating well after each addition.
- Fold in the melted white chocolate, 1 cup sour cream, 2 tablespoons orange zest, and 1-2 teaspoons orange extract (or 1 teaspoon vanilla extract).
- Pour batter into the prepared crust. Bake in the preheated 325°F (165°C) oven for 1 hour. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove from oven and place on a wire rack to cool completely.
- Cover and refrigerate for at least 8 hours or overnight.
- For the apricot coulis: Combine 1 cup apricot halves (fresh or frozen), ⅔ cup orange juice, and ¼ cup honey in a small saucepan.
- Bring to a boil, reduce heat, and simmer for 5-10 minutes, or until apricots are soft.
- Puree the mixture in a blender until smooth.
- Return to the saucepan and stir in 1 tablespoon Grand Marnier (optional).
- Cool to room temperature. Thin with additional orange juice, 1 tablespoon at a time, until desired consistency.
- Spoon the coulis over the cheesecake. Garnish with orange zest and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
174g
Fat
141g
Carbs
17g
