A Zesty Orange and Ginger Cheesecake
This isn't your average cheesecake. Imagine a velvety, impossibly smooth filling where the bright, sun-kissed zest of orange dances with the warm, gentle kick of ginger. It's all nestled in a crisp, buttery biscuit base that gives way to that creamy, citrusy cloud. Every bite is a little burst of sunshine—both comforting and invigorating, and utterly irresistible.
40 min
2 servings
Hard
About This Recipe
This isn't your average cheesecake. Imagine a velvety, impossibly smooth filling where the bright, sun-kissed zest of orange dances with the warm, gentle kick of ginger. It's all nestled in a crisp, buttery biscuit base that gives way to that creamy, citrusy cloud. Every bite is a little burst of sunshine—both comforting and invigorating, and utterly irresistible.
Ingredients
For the Crust:
3 cups finely crushed gingersnap cookies (roughly 60 cookies)
2 teaspoons grated orange zest
1/3 cup butter, melted
For the Orange-Ginger Syrup:
1 ½ cups orange juice
1/3 cup thinly sliced fresh gingerroot
For the Cheesecake Filling:
4 packages (8 ounces each) full-fat cream cheese
2/3 cup granulated sugar
6 ounces white baking chocolate, melted and slightly cooled
1 tablespoon pure vanilla extract
2 tablespoons grated orange zest
4 large eggs, lightly beaten
For the Candied Orange Slices:
3 cups water
1 ½ cups sugar
2 small navel oranges, thinly sliced
Understanding Your Ingredients
Gingersnap Cookies: These form a sweet and spicy foundation for the crust, creating a perfect flavor pairing with the orange.
Fresh Oranges: We use every part! The zest provides potent citrus oil in both the crust and filling, while the juice is reduced into a flavorful syrup. Slices are candied for a beautiful garnish.
White Chocolate: Melting a bit of white baking chocolate into the filling adds a subtle sweetness and helps stabilize the cheesecake's texture.
Fresh Gingerroot: Steeping fresh ginger in the orange juice introduces a warm, sharp spice that deepens the overall flavor profile.
Cream Cheese: The star of the show. Ensure it is fully softened for the smoothest, lump-free filling.
Eggs: These are essential for giving the cheesecake its structure and rich, custardy texture as it bakes.
Fresh Oranges: We use every part! The zest provides potent citrus oil in both the crust and filling, while the juice is reduced into a flavorful syrup. Slices are candied for a beautiful garnish.
White Chocolate: Melting a bit of white baking chocolate into the filling adds a subtle sweetness and helps stabilize the cheesecake's texture.
Fresh Gingerroot: Steeping fresh ginger in the orange juice introduces a warm, sharp spice that deepens the overall flavor profile.
Cream Cheese: The star of the show. Ensure it is fully softened for the smoothest, lump-free filling.
Eggs: These are essential for giving the cheesecake its structure and rich, custardy texture as it bakes.
Instructions
1. Prepare the Pan for a Water Bath:
1
Start by greasing a 9-inch springform pan. Place it on a large square (about 18x18 inches) of heavy-duty aluminum foil. Carefully fold the foil up around the sides of the pan to create a waterproof seal. This will prevent water from leaking into the pan during the water bath.
2. Make the Gingersnap Crust:
1
In a large bowl, combine the crushed gingersnap crumbs with 2 teaspoons of orange zest. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly onto the bottom and about 2 inches up the sides of the prepared springform pan.
3. Create the Orange-Ginger Syrup:
1
In a medium saucepan, combine the orange juice and sliced gingerroot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook, stirring occasionally, until it has reduced to a thick syrup, about 3 tablespoons in volume. Strain the syrup through a fine-mesh sieve to remove the ginger pieces, and set the liquid aside to cool.
4. Make the Cheesecake Filling:
1
In the bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese and sugar together on medium-low speed until completely smooth and free of lumps. Scrape down the sides of the bowl. Beat in the reserved orange-ginger syrup, melted white chocolate, vanilla extract, and the remaining 2 tablespoons of orange zest until just combined.
2
With the mixer on low speed, gradually add the lightly beaten eggs. Mix only until the eggs are fully incorporated; overmixing at this stage can incorporate too much air and lead to cracking.
5. Bake in a Water Bath:
1
Pour the finished filling into the prepared crust. Place the foil-wrapped springform pan into a large roasting pan. Carefully transfer the setup to the oven rack, then pour about 1 inch of hot water into the roasting pan. Bake at 325°F (165°C) for 70 to 80 minutes. The center should be just set but still have a slight jiggle, and the top will look matte.
6. Cool Slowly:
1
After baking, remove the springform pan from the water bath and carefully peel away the foil. Let the cheesecake cool on a wire rack for 10 minutes. Gently run a thin knife around the inner edge of the pan to loosen it (this helps prevent cracking as it shrinks during cooling). Let it cool for one more hour on the rack, then refrigerate, uncovered, for at least 4 hours or preferably overnight.
7. Prepare the Candied Oranges:
1
About 2 hours before serving, make the candied oranges. In a large skillet, combine the water and sugar. Heat over medium, stirring until the sugar fully dissolves. Add the orange slices in a single layer. Bring the syrup to a boil, then reduce the heat to a simmer. Cook for about 45 minutes, until the orange rinds become translucent. Carefully remove the slices and place them on a wire rack set over waxed paper to dry and cool.
8. Assemble and Serve:
1
Just before serving, remove the sides of the springform pan. Artfully arrange the candied orange slices over the top of the cheesecake. Slice with a warm, clean knife for perfect pieces.
Helpful Tips for Success For the Smoothest Filling:
The key to a lump-free cheesecake is softened cream cheese. Take it out of the fridge at least an hour beforehand. Beat the cream cheese and sugar on a medium-low setting until it's perfectly smooth before adding any other ingredients.
How to Prevent Cracking:
The water bath is your best defense against cracks! It provides gentle, even heat, which prevents the cheesecake from overcooking and shrinking too quickly. Also, avoid overmixing the batter after adding the eggs and be sure not to overbake it. If a small crack does appear, don't worry—your gorgeous candied orange topping will cover it right up.
Can I Make It Gluten-Free?
Absolutely! Simply swap the gingersnap cookies for a certified gluten-free ginger cookie brand to make the crust. The filling is naturally gluten-free.
Delicious Variations to Try
New Crust: Feel free to experiment with the crust. Graham crackers, vanilla wafers, or even chocolate cookie crumbs would work wonderfully.
Chocolate Topping: For a decadent twist, skip the candied oranges and top the chilled cheesecake with a layer of white or semi-sweet chocolate ganache.
A Touch of Cream: A dollop of freshly whipped cream on each slice adds a lovely light texture. You can even pipe rosettes around the edge and place the candied oranges on top.
Chocolate Topping: For a decadent twist, skip the candied oranges and top the chilled cheesecake with a layer of white or semi-sweet chocolate ganache.
A Touch of Cream: A dollop of freshly whipped cream on each slice adds a lovely light texture. You can even pipe rosettes around the edge and place the candied oranges on top.
Recipe Info
Prep Time
40 min
Total Time
40 min
Servings
2
Difficulty
Hard
Views
38