How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Orange Ribbon Cheesecake?

You need 14 ingredients. The key ingredients include: For topping, 1 large thin-skinned orange, such as Valencia, 1 cup sugar, 2 teaspoons lemon juice, and more.

Is Orange Ribbon Cheesecake suitable as baking & desserts?

Yes, Orange Ribbon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Orange Ribbon Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Ribbon Cheesecake Recipe

Name: Orange Ribbon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For topping; 1 large thin-skinned orange, such as Valencia; 1 cup sugar; 2 teaspoons lemon juice; For cheesecake; 1 1/4 cups graham cracker crumbs; 3 tablespoons butter, melted; 3 packages (8 oz. each) cream cheese, at room temperature; 3/4 cup sugar; 4 large eggs, at room temperature; 2 tablespoons all-purpose flour; 1/2 cup sour cream; 1 tablespoon orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 tsp. vanilla; 3 tablespoons fresh orange juice

1

For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.

2

For cheesecake: Preheat oven to 300u00b0. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.

3

In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.

4

Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.

5

Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.

6

Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).

7

Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.

8

Note: Nutritional analysis is per slice.

Orange Ribbon Cheesecake

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