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Orange Cheesecake…

by Jamie on April 27, 2009

I cannot believe that April is almost over which means it’s time for this month’s Daring Bakers reveal. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. If you ever browse my blog, you know this dessert is quite popular in my house. Jenny wanted us to use our creativity, so flavoring the cheesecake was entirely up to us. I have made many different cheesecakes, but always return to the same couple of recipes just making variations as needed. Typically I use a recipe that calls for sour cream; however, the Daring Bakers recipe includes heavy cream and has no sour cream whatsoever. I looked through my previous cheesecake posts and realized that I have never made an orange cheesecake, plus I figured this citrus flavor would keep the boyfriend from eating the entire thing in one sitting. I cut the recipe in half and used one 6inch springform pan, the cheesecake baked in this pan for 40 minutes.
When I make cheesecakes I always try to use a waterbath; however, I have had issues with water seeping into my foil wrapped pan. This seepage has really pissed me off on a couple of occasions, so I decided to remedy the issue by placing the foil wrapped cheesecake pan in an oven bag before placing it into the water. I have also used crock pot liners and they worked just as well. I also let the cheesecake completely cool in the oven, this really seems to help with the cracks; I freaking despise cracks! Well that is my helpful hint of the day so now let’s talk orange cheesecake.
Here are my adjustments:
1.) I cut the recipe in half and used a 6 inch springform pan which I lightly sprayed with non-stick cooking spray.
2.) I added the zest from 1/2 an orange.
3.) I added 1/8 teaspoon of pure orange extract.
4.) I cooled the cheesecake in the oven for over 5 hours.
5.) I drizzled a chocolate glaze over the cooled cheesecake.
6.) I added candied orange slices for garnish using this recipe.
Abbey’s Infamous Cheesecake:

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

My thoughts: I think this cheesecake is really delicious, the heavy cream imparts a fluffier texture than the recipe I normally use. I will definitely bake this one again and may even chuck my previous recipe!


{ 44 comments… read them below or add one }

Cristine April 27, 2009 at 6:16 am

Oh my word! That looks and sounds FANTASTIC!

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Leslie April 27, 2009 at 6:40 am

Wonderful photography! I love your orange flavor.

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Teanna DiMicco April 27, 2009 at 7:08 am

You never cease to amaze me! Seriously, I am totally craving cheesecake for breakfast right now.

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Cathy April 27, 2009 at 7:36 am

This looks unreal. And if it might dethrone your usual recipe, we know it’s got to be amazing. It is gorgeous!

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Eliana April 27, 2009 at 8:03 am

What a lovely looking cheesecake. And your pictures are fantastic. I have been having trouble with water seeping into my cheesecake pans too. I’ll have to try your trick next time.

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LegalAlien April 27, 2009 at 8:39 am

Beautiful and very elegant!

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newlyweds April 27, 2009 at 8:56 am

That looks fantastic, great job!

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Lori April 27, 2009 at 9:17 am

Great job. Beautiful pcitures and beautiful cheese cake. Slurp!

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Em April 27, 2009 at 9:30 am

looks perfect as always :)

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Debbie April 27, 2009 at 10:11 am

Love the orange flavor in the cheesecake…sounds delicious and looks fantastic!

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Sara April 27, 2009 at 10:34 am

Yum, looks fantastic! Orange cheesecake sounds like a fantastic flavor. :)

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JMom April 27, 2009 at 11:05 am

I too loved the fluffiness from the heavy cream. Orange and chocolate combined, what could be better? :)

JMom ~ Cooked from the Heart

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bakergirlcreations April 27, 2009 at 12:39 pm

Stunning detail! The orange and chocolate flavours = classic! You couldn’t go wrong with that combination.

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AllPurposeGirl April 27, 2009 at 12:40 pm

Oh what a great combo! I loved the cream addition as well. This is the first recipe Ive been able to use without the cracking. Great baking.

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E. Lee April 27, 2009 at 3:31 pm

I love that you have to strategize to keep the boyfriend from eating an entire cheesecake in one sitting–that sounds like my Mr. Luz! Brava on a beautiful cheesecake!

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Nikita's Mom April 27, 2009 at 4:33 pm

awesome cheesecake!

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Memoria April 27, 2009 at 4:51 pm

OMG!!!! I love the choc/orange mix! This looks so yummy! Great job!

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pinkstripes April 27, 2009 at 5:18 pm

Your cheesecake looks gorgeous! Nicely done.

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lisamichele April 27, 2009 at 6:43 pm

You always do such a beautiful job on well… everything you bake! Your candied orange slices came out perfect, as did the cheesecake! We both went the chocolate and orange route, but I like yours better! :) Amazing job!!

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Jude April 27, 2009 at 6:46 pm

Love how you were able to get the crust halfway up the sides. Looks really nice!

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Engineer Baker April 27, 2009 at 7:39 pm

Orange and chocolate are just classic. I love how tall they look since they’re mini :)

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Dragon April 27, 2009 at 8:18 pm

Absolutely stunning! Great job on this month’s challenge.

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17andbaking April 27, 2009 at 9:28 pm

Oooh, I love your decorations and the photography. It makes me hungry!

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Lisa April 27, 2009 at 10:02 pm

Gorgeous! LOVE the pictures – they’re so sharp and make me want to dig into a flavor combo I’m not even a fan of!! :)

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Rachel April 27, 2009 at 10:10 pm

the orange looks great! I loved this one too.

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Deeba @Passionate About Baking April 28, 2009 at 4:40 am

DROP DEAD GORGEOUS!!! Beautiful pictures & wonderful flavours…& a GREAT BLOG!!

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vibi April 28, 2009 at 6:41 am

Simply beautiful… and probably just as tasty!

I love candied citrus fruits! They must have been a great addition!

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Jo April 28, 2009 at 7:09 am

Great job on your challenge and the flavours look amazing.

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Ingrid April 28, 2009 at 10:06 am

Jamie you crack me up! I couldn’t tell at all that you take your cheesecake pretttty serious! :)

You know if I didn’t like ya so much I would be really jealous of you. Everything you make looks awesome.
~ingrid

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How To Eat A Cupcake April 28, 2009 at 3:40 pm

Now that’s something new on my Google reader! Sounds so refreshing and tasty!

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Mermaid Sweets April 28, 2009 at 5:57 pm

Love the orange slices and thanks for the hints.

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Claire April 28, 2009 at 6:06 pm

The oranges are just gorgeous! Interesting method of keeping water out of the pan…but if it works, it works!

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Christina April 29, 2009 at 12:42 pm

Your mini cheesecake looks awesome! I love the orange and chocolate combo!

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ice tea: sugar high April 29, 2009 at 9:15 pm

I looovvvee your cheesecake.. It’s so beautiful. Simple decoration and yet so elegant. Stunning!

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jlraynes April 30, 2009 at 5:11 pm

The candied oranges are beautiful. I tried doing candied lemon peel and candied lime slices and neither came out right.

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drewy88 May 1, 2009 at 2:36 pm

That is the most beautiful cheesecake I have ever laid my eyes upon.

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TeaLady May 1, 2009 at 8:05 pm

Oh, that is exquisite. So elegant with the candied orange and drizzle on top. Beautiful.

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Di May 16, 2009 at 10:28 pm

Your cheesecake looks terrific. I use a crockpot liner for mine, too. =)

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Jenny June 5, 2009 at 12:54 pm

This looks gorgeous with the way you dressed it up, and I just think citrus is so delicious with this creamy recipe. I'm glad you liked it! Sorry I am late in getting to your post. I’m determined to visit each of the 1k+ Daring Bakers who did this challenge. Thanks for being a part of it!

Jenny of JennyBakes

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Michelle August 4, 2009 at 1:24 pm

lol wow your boyfriend sounds a lot like my boyfriend. haha unfortunetly my boyrfriend does not have an aversion to citrus…or anything else for that matter, therefore he will still eat this entire cheesecake which is why i will be making mine to fit a 10 in. springform! thanks for the recipe!

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Jackie September 19, 2009 at 1:52 am

Hi

What kind of liquor did you add to your cheesecake batter.

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Fatima Sham Mahimwala October 25, 2012 at 6:35 am

OMG This looks fantastic! I really want to make this.

I have two really basic questions -
1) Do you use the whisk attachment or the paddle attachment in the stand mixer for this?
2) What kind of Sugar do you use for this?

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Jamie November 1, 2012 at 4:52 pm

Fatima-
Hello. I use the paddle attachment and granulated white sugar. I hope this helps – happy baking.
-Jamie

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Fatima Sham Mahimwala November 2, 2012 at 1:55 am

Thank you so much, will try this weekend itself!

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