Creamy Vanilla-Orange Cheesecake
Creamy Vanilla-Orange Cheesecake
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| Yield: | about 20 servings |
Ingredients
Crust
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 cup almond flour or finely ground almonds
- 1/2 cup confectioners' or glazing sugar
- 1/4 teaspoon salt
- 6 tablespoons soft butter
Filling
- three 8-ounce packages cream cheese, at room temperature
- 1 1/2 cups sugar
- 5 large eggs
- 1/2 cup cream or half & half
- 2 teaspoons vanilla extract
- 1/4 teaspoon Fiori di Sicilia
- zest of 1 medium orange or lemon
Topping
- 1 1/2 to 2 cups cherry or blueberry pie filling or topping, or fresh fruit
Directions
1) To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.
2) Mix in the butter until evenly crumbly.
3) Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.
4) Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
5) To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.
6) Mix in the eggs one at time, then the cream, flavorings, and zest.
7) Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).
8) Turn the oven off, prop the door open, and let the cheesecake sit for an hour.
9) Run a knife or spatula around the edges. Cool for several hours.
10) Just before serving, top as desired.
Yield: about 20 servings.
Reviews
- 02/02/2011
- I used pecans in this crust, which is a wonderful part of the recipe... I will come back to this recipe again and again and will use the recipe crust for other cheesecakes, too! My husband, who does not like sweets (I know! Throw him back into the sea!) loved this, as well. This is one of the best results I've had in my kitchen for a while. I feel like a pastry chef! Thanks, KA! Love your site...
- 01/23/2011
- I made the vanilla version of this cheesecake and topped it with chocolate ganache. It was the most creamy, best tasting cheesecake that I've ever eaten and it went well with the chocolate ganache.
- 12/25/2010
- Best cheesecake we have ever eaten!! Family LOVED it.
- 07/29/2010
- This is the 1st cheesecake I have ever made. WOW, WOW, WOW. I took it as a dessert to some friends. It was a hit. Very easy to make. The taste is wonderful. I will make this again, and again. If you like cremesickle ice cream, you will love this.
- 07/18/2010
- This was delicious and easy. I made it with sugared strawberries for a topping and it was perfect. I'm going to make it again with sugared raspberries.
- 06/29/2010
- KA and Staff you amaze me! I love the products. I've been to the store! GREAT Everything I have made from the web site, well.... Wonderful. I'm above average baker, like making cookies LOVE CAKE! My husband loves cheese cake. I decided to give it a try(I've made cheese cake before, okay). The incing on this receipe, easy and my advide coworker, who bakes cakes and sells them. She said it was perfect, so did my husband. I think he is biased! Thank You so very much.
- 06/15/2010
- I thought it was very easy to make. The taste was great. I can't wait to make it again.
- 06/02/2010
- This was so great. Preparation was very easy I just followed the directions. I thought it might need just another 5 mins or more cooking time, at least in my over. It really needs to cool completely, overnight would be great before eating. The taste was very mild to begin with. The next morning it was very good. But the third day was absolutely the best in flavor. I will probably add more flavoring in the next cake. I also think that a mixture of lime, lemon & orange peel would be a nice taste and give it just a little color. Great job. Thanks!
- 06/01/2010
- I'm a big fan of orange-vanilla flavor so this cheesecake hit the spot ! No problems putting the recipe together or cooking ... all went very well. However, the suggestion of a pie filling as a topping (on line blueberry and in catalog apple or cherry filling) is just wrong ! The cheesecake has a light and airy consistency needing only a light sauce ... try thinning out some lemon marmalade on the side, not as a topping.
