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Orange Cheesecake


From: The Times Magazine (May 21, 1975)

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Rate this recipe 4.3/5 (18 Votes)


  • Crust:
  • 1 cup sifted flour
  • 1/4 cup sugar
  • 1 tbsp. grated orange rind
  • 1/2 cup butter or margarine
  • 1 egg yolk
  • 1/2 tsp. vanilla
  • Filling:
  • 5 8-oz. pkgs. cream cheese
  • 1 3/4 cup sugar
  • 3 tbsp. flour
  • 1 tbsp. grated orange rind
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 5 eggs
  • 2 egg yolks
  • 1/4 cp frozen orange juice concentrate, thawed



Step 1

To make crust: Combine flour, sugar and grated orange rind. Cut in butter until mixture resembles coarse meal. Add egg yolk and vanilla; blend well. Pat one-third of the dough on the bottom of a 9-inch springform pan. Bake at 400° for 5 minutes or until golden brown. Cool. Pat remaining dough evenly around sides to a half-inch of the top.

To make filling: Have cream cheese at room temperature. Combine cheese, sugar, flour, orange rind, salt and vanilla in a large bowl. Beat with electric mixer at low speed until smooth. Beat in eggs and egg yolks, one at a time, beating well after each addition. Stir in undiluted orange concentrate. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake at 400° for 8-10 minutes or until crust browns lightly. Reduce heat to 225° and bake for 1 hour and 20 minutes longer. Cool slowly at room temperature then refrigerate. Garnish with orange sections and mint sprigs.

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