Strawberry-Orange Cheesecake With A Shortbread Cookie Crust Recipe

Name: Strawberry-Orange Cheesecake With A Shortbread Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the shortbread crust; 20 to 24 small shortbread cookies; 1 tablespoon granulated sugar; 4 tablespoons melted butter; For the cheesecake and glaze.; 2 eight ounce packages of cream cheese, softened; 1/2 cup granulated sugar; 4 eggs; 2 teaspoons finely grated orange zest; 3/4 cup fresh orange juice, divided (1/4 cup plus 1/2 cup); The cooled shortbread cookie crust; 20 to 24 medium strawberries, halved or sliced (about one pint); 1 tablespoon granulated sugar; 2 teaspoons cornstarch; 2 tablespoons water

Servings: persons

For the shortbread crust
20 to 24 small shortbread cookies
1 tablespoon granulated sugar
4 tablespoons melted butter
For the cheesecake and glaze.
2 eight ounce packages of cream cheese, softened
1/2 cup granulated sugar
4 eggs
2 teaspoons finely grated orange zest
3/4 cup fresh orange juice, divided (1/4 cup plus 1/2 cup)
The cooled shortbread cookie crust
20 to 24 medium strawberries, halved or sliced (about one pint)
1 tablespoon granulated sugar
2 teaspoons cornstarch
2 tablespoons water

1
Whiz the cookies in a food processor to make fine crumbs ( or crush them by hand). You want to end up with 1 1/2 cups of crumbs. Stir in the sugar and melted butter until fully incorporated. Pre heat the oven to 350F. Press the crumb mixture into the bottom of a 9 inch springform pan and bake the crust for 10 minutes. Remove from the oven and cool.
2
Cream the cream cheese and 1/2 cup sugar in an electric mixture and while mixing, add the eggs, one at a time. Stir in the orange zest and 1/4 cup of the orange juice until fully incorporated. Pour the mixture over the crust and place in the center of a pre heated 350F oven. Bake for 30 to 35 minutes until just set. (Don't worry if you get a little cracking).
3
Cool the cheesecake and top with the strawberries.
4
For the glaze combine the 1/2 cup of orange juice with the 1 tablespoon sugar,cornstarch and water in a small sauce pan. Bring up to a boil and then simmer for about 30 seconds. Cool slightly.
5
Using a pastry brush, brush the top of the cheesecake with the glaze. Refrigerate at least 2 hours before serving.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 15 ingredients. The key ingredients include: For the shortbread crust, 20 to 24 small shortbread cookies, 1 tablespoon granulated sugar, 4 tablespoons melted butter, and more.

Yes, Strawberry-Orange Cheesecake With A Shortbread Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

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.

Strawberry-Orange Cheesecake With A Shortbread Cookie Crust

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