Creamy Vanilla-Orange Cheesecake

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READY IN: 1hr 50mins
SERVES: 20
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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