Orange Flavored New York Style Cheesecake

by Kirsten on January 9, 2011 · 22 comments

in Cakes, Desserts

Do you like to go shopping? I have to admit that I really enjoy it. Especially when I run into somebody helpful and pleasant like Kathleen. While shopping for my ingredients to bake a cheese cake way back in September I met Kathleen at the refrigerated section at the supermarket while she was loading up her cart with cream cheese. We started a conversation and figured out that we both had the same plan, to bake a moist, but light New York style cheesecake. I admitted to her that I was a little nervous, since I usually bake my cheesecakes German style with quark and was not that experienced with the New York style cheesecake recipes. Kathleen offered to send me her proven and absolutely fabulous cheese cake recipes. She was getting ready to bake several cheesecakes for a big event. We exchanged e-mails and today I would like to share with you one of Kathleen’s scrumptious New York style cheesecake recipes. I did a few little adjustments (sorry, Kathleen, I just can’t help it) to bake an orange flavored cheesecake with a cinnamon graham cracker crust.

Kathleen, this orange flavored New York Style cheesecake was moist, light, flavorful, with one word, just perfect. Thank you for being so generous in sharing your recipe. This cheesecake will be baked many more times at my house.


*  1 3/4 cups graham cracker crumbs
*  1/2 stick (4 tablespoons) butter, melted
*  1 teaspoon cinnamon
*  3 tablespoons sugar

*  36 oz cream cheese, at room temperature
*  1 3/4 cups sugar
*  3 tablespoons flour
*  1/4 teaspoon salt
*  zest of one orange
*  juice of one orange
*  1 teaspoon pure orange extract
*  1 teaspoon vanilla
*  6 large eggs, at room temperature
*  3/4 cup heavy whipping cream


For the crust:
Butter a 10 inch springform pan with higher sides.
Combine all the ingredients for the crust in a medium sized bowl until moistened evenly. Convert the crumbs into the springform pan and press the crumbs with your fingers evenly half way up the sides and over the bottom of the pan. Put the pan in your freezer while preheating your oven to 350 F. Place the rack in the center. (The day I baked mine we had -2 F (-19 C) and I just placed the pan outside. That was very practical, but I am glad it warmed up by now.)
After the oven has preheated place the pan in the center of the oven and bake the crust for about 10 minutes. Set aside while preparing the filling.

For the filling:
Preheat oven to 400 F.
Beat the cream cheese in a stand mixer at medium speed until soft and creamy, about 4 minutes. Add the sugar and salt and beat for another 4 minutes, until the cheese is of light consistency. Mix in the vanilla, orange zest, orange juice. Add the eggs, one at a time, beating very well after each addition. Sprinkle on the flour and mix in. Add the cream and beat again until your cheese filling is light and  airy.
Pour the filling into the crusted springpan, place in the oven and bake for 10 minutes. Reduce the temperature to 250 F and bake for another 1 hour and 20 minutes. Turn the oven off (door closed) and leave the cheesecake in for another 30 minutes. The cheesecake should be very well set by now.
Take the cake out of the oven and let it cool to room temperature.
When the cake is cool, cover and refrigerate for at least 4 hours. It is even better to cool it overnight.

Related Posts Plugin for WordPress, Blogger...


TheChef420 January 4, 2012 at 6:54 pm

I found this blog using Google, when I was looking for a good cheesecake recipe for the holidays. I must say that this is one of the best cheesecake recipes I have ever come across. I am currently in culinary school in the Baking and Pastry Arts program, and this cheesecake is spot on in consistency and flavor! The only thing that I did differently, was that I used chocolate graham crackers for the crust rather than regular. It gave the cake such an awesome flavor with that classical pairing. I will continue to check out future recipes you post. Thanks

Christina February 5, 2011 at 8:48 pm

Ohh that looks sooo yummy. I love your blog!

Lisa January 23, 2011 at 8:05 am

That cheesecake looks wonderfully delicious and I can just see how flecked with orange it is. Yum. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

scrambledhenfruit January 13, 2011 at 4:34 am

So glad you ran into Kathleen! This sounds like the perfect cheesecake. If my hubby were allowed to eat this, he'd love it with a chocolate crust. 🙂

lena January 12, 2011 at 5:30 pm

this is so nicely baked. love the colour too!

Anna Johnston January 12, 2011 at 12:50 am

New York style cheesecakes are wonderfully moist I agree. Isn't it fun to run into someone who ends up sharing gorgeous things like this. High Fives to Kathleen 🙂

Merut January 11, 2011 at 7:39 pm

Sounds like you had a lucky day when you ran into Kathleen! This looks so yummy,and I love cheesecake!

Elisabeth January 11, 2011 at 3:16 am

Kirsten-Your friend is a great friend to give you such a "failproof" chesecake recipe, because the 400/250 degree method is certainly fail proof. That's what I use, and also the same recipe, except yours has a little more cream chese, and a little more heavy cream in it.
I found that putting the crust in the freezer while you are preparing the cake, really does work wonders, and not burn the crust, or get it too brown.
Your cheesecake turned out superb!

Raina January 11, 2011 at 2:56 am

Wow! Orange flavor in a cheesecake sounds wonderful:) It looks amazing. It pays to be

Pat @ Mille Fiori Favoriti January 10, 2011 at 7:53 pm

This is my favorite kind of cheesecake! 🙂 I like your addition of orange instead of the traditional lemon/vanilla flavorings. I've also used amaretto (almond liqueur) as a flavoring and used crushed amaretti (almond macaroons) in the crust.

Carlos January 10, 2011 at 3:23 pm

Any cheese cake left? Love a good cheese cake and yours looks just amazing. Orange zest is usually ignored in many recipes. I think nothing intensify a citrus flavor like the zest of an orange or a lemon.

The Food Hound January 10, 2011 at 2:24 pm

I have never imagined orange flavored cheesecake, but I LOVE the idea!! Sounds totally decadent and amazing!

From Beyond My Kitchen Window January 10, 2011 at 12:06 pm

I am a huge fan of cheesecake and I also love citrus desserts. This is right up my alley.

Kirsten January 10, 2011 at 10:41 am

Wow, der sieht wirklich perfekt aus! Davon könnte ich jetzt auch ein Stück vertragen 🙂

Chele January 10, 2011 at 9:09 am

Great result from a chance meeting! Looks lovely and light and I bet it tastes amazing too.

Nuts about food January 10, 2011 at 7:43 am

As you know, I am still in a NY state of mind, so that's my girl!

Bolli's Kitchen January 10, 2011 at 6:20 am

angeblich startet Kraft jetzt die Philadelphia Offensive in Frankreich, bislang habe ich ihn noch nicht gesehen, ausser in der grde epicerie für 5€, drum gibt's auch so selten cheesecake hier….

kitchen flavours January 10, 2011 at 2:41 am

Your cheesecake looks perfect! Love the orange flavour in cheesecakes. Have not make one in ages. This recipe looks like a definite keeper! Thanks for sharing. Have a lovely week.

foodies at home January 10, 2011 at 12:46 am

What a great combination of flavors for a cheesecake! Ok…I'm drooling now!

Lea Ann January 9, 2011 at 10:57 pm

Well how fun that you ran into Kathleen! That happened to me once in Whole Foods, I had a worried look on my face over Duck Breast, got help from another customer and a recipe. And now darn, I cannot find that recipe to save my life. This cheesecake looks wonderful Kirsten. I've only made one, and it was a NY Style and much to my surprise came out nicely. I'm saving this recipe.

highplainsdrifters January 9, 2011 at 9:25 pm

Never tried the 400/250/off routine. Will definitely give this one a spin. Cheers!

manu January 9, 2011 at 7:32 pm

Mhhhhh sounds delicious! I love cheesecake!

Comments on this entry are closed.

Previous post:

Next post: