Creamy Vanilla-Orange Cheesecake
Ready In: 1 hr 50 mins
Serves: 20
Yields: 1 pie
Ingredients
Crust
- 3⁄4 cup unbleached all-purpose flour
- 1 cup almonds, finely ground
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 6 tablespoons butter, soft
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 1⁄2 cups sugar
- 5 large eggs
- 1⁄2 cup cream
- 2 teaspoons vanilla extract
- 1 orange, zest of, medium
Topping
- 1 1⁄2-2 cups cherry pie filling
Directions
- To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.
- Mix in the butter until evenly crumbly.
- Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F
- Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
- To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.
- Mix in the eggs one at time, then the cream, flavorings, and zest.
- Pour the filling into the baked crust, and reduce the oven heat to 325°F Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).
- Turn the oven off, prop the door open, and let the cheesecake sit for an hour.
- Run a knife or spatula around the edges. Cool for several hours.
- Just before serving, top as desired.
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