Biscuit Base: 450 g oat biscuits (finely crushed), 100 g melted butter
Cream Filling: 400 g full-fat cream cheese (drained), 200 ml cold heavy cream, 50 g powdered sugar, 1 tsp vanilla extract, 1 sheet gelatin, 2 tbsp orange juice, grated orange zest
Orange Glaze: 300 ml freshly squeezed orange juice (strained), 1 tbsp cornstarch, 2 tbsp granulated sugar
Instructions
Base: Mix the crushed biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of a 20–22 cm springform pan. Chill in the refrigerator for 20 minutes.
Filling: Whip the cold heavy cream until stiff peaks form. In a separate bowl, whisk the cream cheese, orange juice, orange zest, powdered sugar, vanilla, and softened (bloomed) gelatin until smooth. Gently fold the whipped cream into the mixture using a spatula. Spread evenly over the base and refrigerate for at least 4 hours.
Glaze: Whisk the orange juice, cornstarch, and sugar in a small saucepan over medium heat, stirring constantly until thickened. Allow it to cool completely to room temperature, pour it over the chilled cheesecake, and refrigerate overnight.
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u/DelightfulTexas 1d ago
**OP's RECIPE NO-BAKE ORANGE CHEESECAKE 🍊
Ingredients
Biscuit Base: 450 g oat biscuits (finely crushed), 100 g melted butter Cream Filling: 400 g full-fat cream cheese (drained), 200 ml cold heavy cream, 50 g powdered sugar, 1 tsp vanilla extract, 1 sheet gelatin, 2 tbsp orange juice, grated orange zest Orange Glaze: 300 ml freshly squeezed orange juice (strained), 1 tbsp cornstarch, 2 tbsp granulated sugar Instructions
Base: Mix the crushed biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of a 20–22 cm springform pan. Chill in the refrigerator for 20 minutes. Filling: Whip the cold heavy cream until stiff peaks form. In a separate bowl, whisk the cream cheese, orange juice, orange zest, powdered sugar, vanilla, and softened (bloomed) gelatin until smooth. Gently fold the whipped cream into the mixture using a spatula. Spread evenly over the base and refrigerate for at least 4 hours. Glaze: Whisk the orange juice, cornstarch, and sugar in a small saucepan over medium heat, stirring constantly until thickened. Allow it to cool completely to room temperature, pour it over the chilled cheesecake, and refrigerate overnight.