Orange Cheesecake
Rejuvenating my go-to "cheesecake" recipe, I add a spritz of orange juice and zest, and replace the graham cracker with a chocolate sandwich cookie. Orange and chocolate pair beautifully: the former is floral and sweet; the latter, deep and bitter. This is what you want to eat with friends in the sun, or as a solitary treat; the perfect balance between high and low, citrusy spritz and dark melancholy—as summer should be.
Ingredients
6 serv.Step-by-step instructions
- 1
Cohere the cookie crumbs and butter into a dampened sand. Line the bottom of a spring-form pan with this, packing down with your fingers.
- 2
In a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice.
- 3
In a larger bowl, whip the heavy cream until you've got stiff peaks.
- 4
Fold the cheese mixture into the whipped cream until combined.
- 5
Pour this "cheesecake" into the prepared pan and refrigerate for at least 2 hours (overnight is best).
- 6
Top with fresh orange slices.
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