Orange Lemon New York Cheesecake

I couldn’t help but drool when I saw this cheesecake from this pretty pregnant lady ^_* I thought, I have to make it, have to, no excuse! That’s the thing of being foodie blogger, everyday you see food posts from your foodie blogger friends and you drool in front of your screen uncontrollably. I bet this happens to all of us foodie blogger.

Back to the cheesecake, I read somewhere but I forgot where, that if you baked cheesecake with au-bain marie technique it will lighten the texture. I did so with my cheesecake, it tasted perfect but as I never tasted cheesecake baked without au-bain marie technique before so I didn’t know the differences between those two.

I didn’t know whether it was my own fault or what but I ended up needing twice ingredients for the cheesecake base. First I did just like the recipe said, but it covered only half of my baking tin. Was it because I was using a 20cm round baking pan and not the square one as the recipe suggested? I also made orange lemon instead of cherry. I didn’t have cherry at the time and I love orange lemon a lot so I thought why not? But the rest I followed the recipe and Dita’s suggestions. It tasted so good, creamy yet fresh with a tang from the orange lemon, definitely a keeper.

Orange Lemon New York Cheesecake


– 6 Honey Maid Honey Grahams, crushed (about 1 cup) (I used regular biscuit marie but I ended up using 2 cups)
– 3 tbs sugar (I used 6 tbs)

– 3 tbs butter or margarine, melted (I used 6 tbs)

– 5 pkg (8 oz. each) Philadephia Cream Cheese, softened (I used 2 pkg = 370gr)

– 1 cup sugar

– 3 Tbsp. flour

– 1 tbs vanilla (I used 1 tsp)

– 1 cup sour Cream

– 4 eggs
– 1.5 tsp lemon zest
– 2 tbs lemon juice
– 1 can mandarine orange

– Heat oven to 325°F (160C).
– Mix crumbs, sugar and butter; press onto bottom of 13×9-inch pan. Bake 10 min.
– Meanwhile beat cream cheese, 1 cup sugar, flour, lemon zest, lemon juice and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
– Bake 40 min. or until center is almost set. (Mine was 1 hour) Cool completely. Top with orange glaze. Refrigerate 4 hours.
– Serve with mandarine orange on the side.

Orange glaze:
– 150 ml orange juice
– 2 sheets gelatine

– Melt gelatine according to the package.
– Mix well with orange juice.
– Pour over baked cheese cake and refrigerate.

Orange Lemon New York Cheesecake

Source: Philadelphia through Dita

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