Orange Poppy Seed Cheesecake
Indulge in the creamy decadence of Orange Poppy Seed Cheesecake, a delightful fusion of vibrant citrus and delicate nuttiness. This dessert features a buttery graham cracker crust as the base for a velvety-smooth cheesecake infused with fresh orange zest, tangy orange juice, and crunchy poppy seeds. Baked to perfection using a water bath for a crack-free finish, the cheesecake is crowned with a luscious orange glaze that enhances its zesty sweetness. A sprinkle of orange zest and poppy seeds provides the perfect garnish, making every bite a blend of bright flavors and satisfying textures. With its stunning presentation and irresistible flavor, this citrus-infused cheesecake is ideal for special occasions or as a show-stopping finale to any meal. Perfect for fans of creamy desserts and vibrant flavor combinations!
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Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 3 large eggs
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1.5 teaspoons vanilla extract
- 1 tablespoon poppy seeds
- 1 cup powdered sugar
- 2 tablespoons orange juice (for glaze)
- 1 teaspoon orange zest (for garnish)
- 1 teaspoon poppy seeds (for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with a double layer of aluminum foil to prevent leaks.
Step 2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Step 5
Add the sour cream, eggs (one at a time), orange zest, orange juice, vanilla extract, and poppy seeds to the cream cheese mixture. Beat until well combined and creamy, but avoid overmixing to prevent cracks during baking.
Step 6
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Step 7
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Step 8
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly when gently shaken.
Step 9
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 10
Remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Step 11
To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth. Pour the glaze over the chilled cheesecake, spreading it evenly with a spatula.
Step 12
Garnish the cheesecake with orange zest and poppy seeds before serving. Slice and enjoy!
Nutrition Facts
| Serving size | 1387.5 grams (1387.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4696 |
| Total Fat 288.70g | 370% |
| Saturated Fat 164.40g | 822% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1304mg | 435% |
| Sodium 2857mg | 124% |
| Total Carbohydrate 483.50g | 176% |
| Dietary Fiber 8.70g | 31% |
| Total Sugars 368.90g | |
| Protein 67.30g | 135% |
| Vitamin D 123IU | 615% |
| Calcium 971mg | 75% |
| Iron 12mg | 67% |
| Potassium 1222mg | 26% |
Source of Calories