Yields: 8 servings
Prep time: 20 minutes
Chill time: 4 hours or overnight
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the filling:
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- 1/4 cup orange zest
- 1 cup heavy cream, whipped
- For the topping (optional):
- Whipped cream
- Orange zest
- Orange slices
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix well until crumbs are evenly moistened.
- Press the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Chill the crust: Refrigerate the crust while you prepare the filling.
- Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add remaining ingredients: Beat in sweetened condensed milk, orange juice concentrate, vanilla extract, and orange zest until well combined.
- Fold in whipped cream: Gently fold in the whipped cream until just combined.
- Pour into crust: Pour the filling into the chilled crust and spread evenly.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to set.
- Serve: Before serving, top with additional whipped cream, orange zest, and orange slices, if desired.
Tips and Variations:
- For a richer flavor: Use whole milk instead of skim milk in the whipped cream.
- Add a touch of color: Add a few drops of orange food coloring to the filling for a more vibrant color.
- Make it ahead: This cheesecake can be made a day or two in advance.
- Get creative with toppings: Try topping with crushed Oreos, chocolate shavings, or a drizzle of caramel sauce.