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Recipe Ingredients

For the Crust:
  • 2 cups of graham cracker crumbs (1 1/2 packages)
  • ¼ cup of powdered sugar
  • 6 Tbsp. of cut up cold unsalted butter
For the Cake:
  • 2 pounds of cream cheese
  • 1 ½ cups of sugar
  • Zest of 1 orange
  • Juice of 1 orange
  • 2 tsp. of vanilla
  • 5 large eggs
  • 1 cup of sour cream
  • 4 cup of heavy cream
For the Berries:
  • 1 cup of blackberries
  • 1 pint of sliced strawberries

Recipe Directions

  • For the crust: In a food processor add in the graham crackers, and powdered sugar and process until they become crumb like.
  • Next, add in the butter and pulse until it is incorporated and becomes packed in.
  • Place the graham cracker crumbs in a spring form pan lined with a parchment paper round and press down using the back side of a spoon to pack in the pan. Wrap the outside of the spring form pan in foil and place it in large pan and set aside.
  • For the cake: In a standing mixer with the paddle attachment whip the cream cheese until it becomes light and fluffy while stopping every few minutes to scrape the bowl with a rubber spatula.
  • Next, add in the sugar and continue to whip until it is completely incorporated (about 5 minutes) while continuing to stop and scrape the bowl with a rubber spatula.
  • Next, add in the orange zest and orange juice and mix until incorporated. Stop and scrape the bowl again and add in the vanilla until it is combined.
  • Stop the mixer and scrape the bowl again before adding in 1 egg at a time until they are completely incorporated. Stop and scrape the bowl before adding in the sour cream.
  • Once the sour cream is incorporated, stop and scrape the bowl before mixing in the cream.
  • After all is incorporated pour the cheesecake batter into the spring form pan on top of the graham cracker crust.
  • Next, place the large pan in the oven on a rack and slightly pull it out to fill the larger pan up with hot water so that it comes up the the 1/2 way point of the spring form pan.
  • Place the both pans in the oven and bake at 350° for about 1 1/2 hours. Once it is done, turn the oven off and crack the oven door and let the cake cool to room temperature in the oven.
  • Once the cake is to room temperature, remove the springform pan and completely cool it in the refrigerator over night. Serve with fresh berries.

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