Orange-Ginger Cheesecake

Health score
1%
Orange-Ginger Cheesecake
855 min.
16
388kcal

Suggestions


Indulge in the delightful fusion of flavors with our Orange-Ginger Cheesecake, a dessert that promises to elevate any gathering. This creamy, luscious cheesecake is not just a treat for the taste buds; it’s a feast for the eyes as well. The combination of rich cream cheese and the zesty brightness of fresh orange peel creates a harmonious balance that will leave your guests craving more.

The gingersnap crust adds a delightful crunch and a hint of spice, perfectly complementing the smooth filling. Each slice is a celebration of textures and tastes, making it an ideal dessert for special occasions or a cozy family dinner. With a preparation time of just 855 minutes, this cheesecake allows for ample chilling, ensuring that every bite is as refreshing as it is satisfying.

Whether you’re hosting a dinner party or simply treating yourself, this Orange-Ginger Cheesecake is sure to impress. Topped with a creamy sour cream layer and adorned with fresh fruit, it’s not only delicious but also visually stunning. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of your meal!

Ingredients

  • cups cookie crumbs (32 cookies)
  • 0.3 cup butter melted
  • 32 ounces cream cheese softened
  • 0.7 cup sugar 
  • 0.5 cup cream sour
  • tablespoon orange zest grated
  •  eggs 
  • 0.5 cup cream sour
  • tablespoons sugar 
  • cups fruit fresh sliced

Equipment

  • food processor
  • frying pan
  • oven
  • wire rack
  • spatula
  • springform pan

Directions

  1. Heat oven to 325°F.
  2. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
  3. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth.
  4. Add eggs. Cover and process until well blended.
  5. Spread over crust.
  6. Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
  7. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Nutrition Facts

Calories388kcal
Protein6.15%
Fat67.37%
Carbs26.48%

Properties

Glycemic Index
14.45
Glycemic Load
12.71
Inflammation Score
-6
Nutrition Score
5.8791304204775%

Nutrients percent of daily need

Calories:387.5kcal
19.37%
Fat:29.53g
45.43%
Saturated Fat:14.86g
92.86%
Carbohydrates:26.11g
8.7%
Net Carbohydrates:25.43g
9.25%
Sugar:18.51g
20.57%
Cholesterol:106.67mg
35.56%
Sodium:277.27mg
12.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.07g
12.14%
Vitamin A:1139.09IU
22.78%
Vitamin B2:0.25mg
14.98%
Selenium:9.62µg
13.75%
Phosphorus:106.07mg
10.61%
Calcium:80.55mg
8.05%
Vitamin E:1.07mg
7.16%
Vitamin B5:0.59mg
5.95%
Folate:22µg
5.5%
Vitamin B1:0.07mg
4.59%
Vitamin B12:0.26µg
4.27%
Potassium:147.84mg
4.22%
Iron:0.74mg
4.1%
Vitamin K:4.18µg
3.98%
Zinc:0.56mg
3.75%
Manganese:0.07mg
3.64%
Vitamin B6:0.07mg
3.55%
Vitamin B3:0.6mg
3.02%
Magnesium:11.28mg
2.82%
Copper:0.06mg
2.76%
Fiber:0.68g
2.7%
Vitamin C:1.3mg
1.57%
Vitamin D:0.22µg
1.47%