Orange Swirl Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
2 cups graham crumbs
02 -
½ cup melted butter
→ For the Filling
03 -
3 packs (8 oz each) cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 tsp vanilla extract
07 -
1 cup sour cream
08 -
¼ cup all-purpose flour
→ For the Orange Swirl
09 -
½ cup orange juice
10 -
2 tbsp orange zest
11 -
Orange food coloring (optional)
→ For Garnish
12 -
Orange slice
# Let's Cook!:
01 -
Preheat the oven to 325°F (160°C) and grease a springform pan.
02 -
Mix graham cracker crumbs and melted butter. Press the mixture into the pan to form the crust. Set aside.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, and flour until just combined.
04 -
Divide batter in half. Add orange juice, zest, and food coloring to one portion, mixing well.
05 -
Alternately pour plain and orange batters into prepared crust. Use a knife to swirl layers for marbled effect.
06 -
Bake 50-60 minutes until center is nearly set but slightly jiggly. Turn off oven, crack door, let cool 1 hour. Then chill 4 hours or overnight.
07 -
Garnish with orange slice before serving.
# Cook's Notes:
01 -
Food coloring optional for enhanced orange color
02 -
Gradual cooling prevents cheesecake from cracking
03 -
Best if chilled overnight before serving