Best 3 Orange Blossom Cheesecake Recipes

In the realm of delectable desserts, the orange blossom cheesecake stands apart with its captivating blend of citrusy fragrance and creamy texture. This exquisite creation, often adorned with a golden crust and a tantalizing glaze, has captivated taste buds for centuries. Whether you are a seasoned baker or a culinary novice, embarking on the journey of crafting the perfect orange blossom cheesecake can be a rewarding and delightful endeavor. This article will guide you through the intricacies of selecting the finest ingredients, mastering the art of preparing the crust, achieving the perfect balance of tangy citrus and creamy sweetness, and presenting your cheesecake with flair.

Let's cook with our recipes!

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce image

Provided by Jeanne Thiel Kelley

Yield Makes 12 servings

Number Of Ingredients 21

Ingredients

Crust:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1 1/4 cups walnuts (about 5 ounces)
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted
Filling:
5 (8-ounce) packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all purpose flour
2 tablespoons grated orange peel
2 teaspoons orange-flower water*
5 large eggs
2 large egg yolks
Sauce:
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
*A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Steps:

For crust:
Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
For filling:
Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
For sauce:
Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

ELEGANT ORANGE BLOSSOM CHEESECAKE

Elegant Orange Blossom Cheesecake image

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 cups crushed gingersnap cookies (about 60 cookies)
2 teaspoons plus 2 tablespoons grated orange zest, divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
6 ounces white baking chocolate, melted
1 tablespoon vanilla extract
4 large eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges, thinly sliced

Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.

ORANGE BLOSSOM CHEESECAKE

Orange Blossom Cheesecake image

Haven't tried this yet. But Mandy Moore's character made one in the movie "Because I Said So" and it sounded so good that I had to get a recipe...

Provided by Concrete Gardener

Categories Cheesecake

Time 3h45m

Yield 1 cheesecake

Number Of Ingredients 10

Ingredients

1 lb cream cheese, room temperature
1/2 cup orange blossom honey
1/4 cup orange juice
1 teaspoon vanilla extract
3 large eggs
1 1/2 teaspoons lemon rind, grated
2 tablespoons orange rind, grated
1 1/2 cups sour cream
1 tablespoon grated orange rind
3 tablespoons honey

Steps:

Beat cream cheese until smooth.
Beat in honey, OJ and vanilla.
Then beat in eggs (one at a time) until well blended.
Whisk in lemon and orange rinds.
Place filling on crust (a store-bought graham cracker crust).
Bake 15 minutes at 225 degrees and then reduce heat to 200 degrees and bake 1 1/2 hours.
Topping: Mix ingredients. Remove cheesecake from oven and spread topping over the cheesecake. Bake for 5 minutes only at 400 degrees.

Nutrition Facts : Calories 3307.5, Fat 245.6, SaturatedFat 149.3, Cholesterol 1285.3, Sodium 1746.5, Carbohydrate 231.5, Fiber 2.8, Sugar 199.4, Protein 65.5

Tips:

For a gluten-free option, use a gluten-free graham cracker crust or make your own using almond flour or oats.
To make the cheesecake filling extra smooth, strain it through a fine-mesh sieve before pouring it into the crust.
Be sure to chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow it to set properly and develop its full flavor.
Garnish the cheesecake with fresh orange zest, orange slices, or whipped cream before serving.
Store the cheesecake in the refrigerator for up to 3 days.

Conclusion:

Orange blossom cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, tangy orange flavor, and graham cracker crust, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give orange blossom cheesecake a try. You won't be disappointed!