Orange Blossom Cheesecake with Candied Orange Peel
An all-American favorite, cheesecake takes well to endless variations. Here we change up the crust by swapping in gingersnap crumbs for the traditional graham crackers. Orange blossom water and orange zest enliven the cream cheese filling, while candied orange peel and whipped cream add a sweet-tart finish. Candied orange peel is widely available online and at many gourmet grocers, or you can make your own.
Ingredients
For the crust:
- 2 cups (10 oz./315 g) fine gingersnap crumbs
- 1/4 cup (2 oz./60 g) sugar
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 1/2 tsp. kosher salt
For the filling:
- 1 lb. (500 g) cream cheese, at room temperature
- 1 1/4 cups (10 oz./315 g) sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1 vanilla bean, split lengthwise, seeds scraped out and reserved
- 3 Tbs. orange blossom water
- Grated zest of 1 orange
- 1 tsp. kosher salt
- 2 cups (16 oz./500 g) sour cream
- Lightly sweetened whipped cream for garnish
- Candied orange peel for garnish
Directions
Preheat an oven to 325°F (165°C).
To make the crust, in a bowl, stir together the gingersnap crumbs, sugar, melted butter and salt. Press the mixture into the bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Bake until lightly browned and set, about 8 minutes. Transfer the pan to a wire rack and let cool completely.
To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-high speed until smooth, about 3 minutes. Add the sugar, eggs, vanilla extract, vanilla bean seeds, orange blossom water, orange zest and salt and beat until well combined, about 3 minutes. Add the sour cream 1 cup (8 oz./250 g) at a time and beat until combined, about 1 minute. Pour the filling into the cooled crust.
Bake until the outside 2 inches (5 cm) of the cheesecake are firm to the touch but the middle still jiggles, about 1 1/2 hours. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover and refrigerate for at least 2 hours or up to overnight.
To serve, remove the outer ring of the pan. Garnish the cheesecake with whipped cream and candied orange peel and serve. Serves 10 to 12.
Williams Sonoma Test Kitchen
