Orange Cheesecake with Strawberries
Submitted by stareyes9249
Orange cheesecake with a vanilla wafer-cinnamon crust, blended cottage cheese and cream cheese filling, topped with fresh strawberries and orange sections. Lighter than traditional cheesecake.
YIELD
9 inch cheesecakePREP
10 minCOOK
45 minREADY
5 hrsThis cheesecake is lighter than most because the filling blends cottage cheese with cream cheese rather than using all cream cheese. The food processor purees the cottage cheese until completely smooth, so there’s no grainy texture. You get a silky, tangy filling with fewer calories and more protein.
Fresh orange juice and zest run through the filling, giving the whole cake a bright citrus perfume that pairs naturally with the fresh strawberry and orange topping. The vanilla wafer crust, bound with egg white instead of butter, bakes up crisp and light.
Baking at 300°F (150°C) after the crust sets is the key to a crack-free surface. Low, gentle heat lets the filling set slowly without the temperature shock that causes splitting.
Kitchen Tips
- Bring the cream cheese to room temperature before blending. Cold cream cheese leaves lumps even in a food processor.
- Blend the filling until absolutely smooth. Stop and scrape the sides at least twice. Any cottage cheese curds that survive will show up in the finished slice.
- Don’t open the oven door during baking. Let the cheesecake cool gradually in the turned-off oven with the door cracked for the best texture.
- Refrigerate for at least 4 hours before serving. The filling continues to set and the flavors develop as it chills.
Variations
- Lemon version: Swap the orange juice and zest for lemon juice and zest for a sharper, more tart cheesecake.
- Graham crust: Use graham cracker crumbs instead of vanilla wafers for a more traditional base.
- Berry medley topping: Mix blueberries, raspberries, and strawberries for a colorful mixed berry finish.
Ingredients
Directions
- Heat the oven to 350℉ (180℃).
Combine the vanilla wafers and cinnamon in a bowl.
In a separate bowl, whisk the egg white until foamy and blend it into the crumbs with a fork.
- Spray a 9-inch springform pan with cooking spray.
Press the crumbs in an even layer in the bottom of the prepared pan.
Bake 10 minutes.
Cool.
Reduce oven temperature to 300℉ (150℃).
- Combine the cottage cheese, cream cheese, sugar, flour, orange juice, zest, and vanilla in a food processor until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula.
- Bake until set in the center, 35 to 40 minutes.
Cool in the pan.
Refrigerate until cold.
Loosen the sides of the cake with a small spatula and remove the pan rim.
- Combine the orange sections and strawberries.
Cut the cheesecake into thin wedges and spoon some fruit on each serving.
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