Orange Cheesecake


For Crust:

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, softened
  • cooking spray

For Filling:

  • 2 lb cream cheese, at room temperature
  • 3 oz orange gelatin, (1 pack), preferably Jello
  • 2 cups heavy cream, chilled
  • ⅔ cup water
  • ⅓ cup powdered sugar
  • orange zest, (from 2 oranges)


  1. Crust:
    Combine all the ingredients for the crust in a large mixing bowl. Mix until the texture resembles wet sand.
    Press the mixture onto the bottom and along the sides of a 9-inch
    springform cake tin.
    Set aside in a chilled area and allow to firm up, for at least 1 hour.
  2. Filling:
    Bring water to a boil, then remove from the heat and add the gelatin. Whisk until dissolved, then set to cool down until just warm but not hot.
  3. In a mixing bowl attached to a hand beater, cream together cream cheese, sugar, and orange zest for roughly 5 to 7 minutes until pale and fluffy. Set aside.
    Pour the chilled heavy cream into the chilled mixing bowl. Whisk until stiff peaks form.
  4. Fold the whipped cream into your cream cheese mixture, followed by the gelatin mixture, and mix until evenly incorporated.
  5. Pour into the prepared crust and set aside in a chilled area. Allow the cheesecake to firm up, anywhere from 6 hours to overnight.
  6. Once set, remove the springform brace. Portion your cheesecake accordingly and serve whipped cream. Enjoy!

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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