Simple orange cheesecake

Simple orange cheesecake


1 person made this

About this recipe: This simple orange cheesecake is creamy and flavourful and needs no baking. With a lovely creamy texture and delightful whispers of citrus, this orange cheesecake is sure to delight.


Serves: 8 

  • For the base
  • 250g digestive biscuits, finely crushed
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 75g unsalted butter, melted
  • For the filling
  • 250g cream cheese
  • 250g soured cream
  • 115g caster sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon Cointreau® orange liqueur (optional)
  • 2 teaspoons powdered gelatine
  • 2 tablespoons water

Prep:20min  ›  Cook:5min  ›  Extra time:6hr setting  ›  Ready in:6hr25min 

    For the base:

  1. In a bowl, combine the crushed biscuit crumbs, orange zest, orange juice and butter. Press the mixture into the base of the 20cm springform cake tin. Chill in the fridge while you work on the filling.
  2. For the filling:

  3. Beat the cream cheese until it is soft then add the soured cream and beat until smooth. Add the sugar, juice, zest, vanilla and Cointreau® if using. Beat the mixture until the sugar has dissolved.
  4. Melt the gelatine in the water over a very low heat then add to the cheese mixture and mix thoroughly.
  5. Remove the base from the fridge and spoon the filling over the biscuit base then smooth the top. Chill in the fridge for at least 6 hours or until set.
  6. Remove from the fridge and carefully unmould, transferring the cheesecake to a serving plate.

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Reviews (1)


Absolutely the best cheesecake Ive made and everyone else thinks so too,lots of compliments. Being in oz I adapted the recipe to one packet scotch finger biscuits for the base and 1/3 cup melted butter. Worked perfectly and a can of mandarins and the cointreau made it beautiful .lovely smooth cheesecake ,little effort and great results i added choc and caramel sauces on each partner likes caramel i love choc lol - 03 Jan 2016

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