When it comes to snack time I tend to go straight for dessert. I feel that if I eat something deliciously sweet for a snack then I am good for the rest of the day and wont overindulge in an after dinner dessert to completely over do it. I remember when I was a bartender way back in the day I used to have this couple who frequented the restaurant and would always order dessert for their appetizer because they wanted to make sure they ate it since they were usually too full to order it afterwards. Always would make me laugh and I suppose I kind of adopted their ways since I now eat sweets for snacks. Because of my love for baked sweets for snacks the first place I stop by is the dairy aisle to see what’s going on. I may be looking to make a simple sour cream cake, or homemade blueberry muffins, but my snack inspiration always starts with dairy!
So on to this Orange Cheesecake Recipe with Fresh Berries for June Dairy Month. Really only one word to describe it, DANG! The orange in the cheesecake is so good and just does an amazing job of complimenting the Philadelphia cream cheese and berries. I also think the Organic Valley sour cream really finishes off the cheesecake perfect, as it balances all those sweet flavors in the cake. For more tips and killer recipes check out EasyHomeMeals.com.
I can’t take it any longer let’s get to the Orange Cheesecake Recipe with Fresh Berries.
If this doesn’t have you licking your screen then I don’t know what to tell you…
Those are actually dried out white roses that my wife’s bridesmaids held at our wedding 🙂
My signature way too close up shot.
Without further ado, the recipe is below.
Orange Cheesecake Recipe with Fresh Berries
For the Crust:
- 2 cups of graham cracker crumbs 1 1/2 packages
- ¼ cup of powdered sugar
- 6 tablespoons of cut up cold unsalted butter
For the Cake:
- 2 pounds of cream cheese
- 1 ½ cups of sugar
- zest of 1 orange
- juice of 1 orange
- 2 teaspoons of vanilla
- 5 large eggs
- 1 cup of sour cream
- 4 tablespoons of heavy cream
For the Berries:
- 1 cup of blackberries
- 1 pint of sliced strawberries
For the crust: In a food processor add in the graham crackers, and powdered sugar and process until they become crumb like.
Next, add in the butter and pulse until it is incorporated and becomes packed in.
Place the graham cracker crumbs in a spring form pan lined with a parchment paper round and press down using the back side of a spoon to pack in the pan. Wrap the outside of the spring form pan in foil and place it in large pan and set aside.
For the cake: In a standing mixer with the paddle attachment whip the cream cheese until it becomes light and fluffy while stopping every few minutes to scrape the bowl with a rubber spatula.
Next, add in the sugar and continue to whip until it is completely incorporated (about 5 minutes) while continuing to stop and scrape the bowl with a rubber spatula.
Next, add in the orange zest and orange juice and mix until incorporated. Stop and scrape the bowl again and add in the vanilla until it is combined.
Stop the mixer and scrape the bowl again before adding in 1 egg at a time until they are completely incorporated. Stop and scrape the bowl before adding in the sour cream.
Once the sour cream is incorporated, stop and scrape the bowl before mixing in the cream.
After all is incorporated pour the cheesecake batter into the spring form pan on top of the graham cracker crust.
Next, place the large pan in the oven on a rack and slightly pull it out to fill the larger pan up with hot water so that it comes up the the 1/2 way point of the spring form pan.
Place the both pans in the oven and bake at 350° for about 1 1/2 hours. Once it is done, turn the oven off and crack the oven door and let the cake cool to room temperature in the oven.
Once the cake is to room temperature, remove the springform pan and completely cool it in the refrigerator over night. Serve with fresh berries.