The best ever baked orange cheesecake recipe with cinnamon and Philadelphia. This easy recipe is made totally from scratch and now revised to make it even easier to follow - including a quick base option with Biscoff cookies.
Either make one large dessert or individual mini cheesecakes - either way, it's zingy freshness is guaranteed to impress.
Orange Cheesecake - Some French Presentation
If you're a fan of beautiful, drool-worthy French pastry magazines like Fou de Patisserie, then you'll understand the allure of patisserie's presentation. And what better way to top off a classic cheesecake than with seasonal fruits, edible flowers, and even homemade macarons?
That's exactly what I did with the Orange Cheesecake with Cinnamon. This light and fluffy baked treat is the perfect combination of tangy orange and warm cinnamon. Its recipe and inspiration behind it came from renowned French pastry chef, Jean-François Piège. Chef and owner of Thoumieux restaurant and brasserie on Paris's rue Saint-Dominique, where he also had a pâtisserie across the road, he's also known as one of the tough jury on French TV's 'Top Chef'.
My version below includes all the necessary tips and tricks to make it user-friendly for all levels of bakers. And with a few added touches, like a fresh mango coulis, this cheesecake is sure to impress even the most discerning palates.
Baked Orange Cheesecake - Made Easier
Chef Piège's ingredients' list was precise with 401g of cream cheese (very French pastry like), but I should have taken note in step 2 that only 300g was needed for the base. The surplus base was excellent used as a crumble topping - try it on top of apple desserts like tarte tatin!
Since the original recipe was rather confusing, I completely updated the recipe, making it more user-friendly for us home cooks. This includes all the tips I've learned along the way.
For example, the oven temperature was particularly low (110°C fan/130°C/250°F/Gas ½) which meant baking for longer, but found the cheesecake could take a warmer oven. While many insist on using a water bath or humidifying the oven (with a ramekin of water on the oven floor), it's not necessary.
To update the recipe, I added more crème fraîche, making it less compact, which adds more creaminess to the texture. Adding the zest of an unwaxed orange gives it that extra tang. Chef Piège didn't mention this, but I recommend that your cream cheese filling ingredients are all at room temperature in order to mix well without any cheesy lumps.
After tasting this final version, I love the new addition of a fresh mango coulis.
Can you Freeze Baked Cheesecake?
Yes - you can freeze this baked cheesecake. As long as you follow the ingredients (full fat rather than low fat), then you can freeze the whole dessert. Ensure it is cooled completely first, then wrap well in two sealed bags to avoid freezer burn. Freeze up to a month to best keep its flavours. Defrost thoroughly overnight in the fridge and eat within 2 days.
Otherwise, the cheesecake can be made up to 4 days in advance and chilled. For best results, I recommend baking the whole cheesecake, cooling at room temperature then chill in a sealed tin in the fridge. Make the sauce the day before or defrost thoroughly if prepared in advance and frozen.
Can I Substitute Sour Cream for Crème Fraîche or Whipping Cream?
If you can't find French crème fraîche, it's not a problem, as it's easy to find alternatives. Sour cream is technically its equivalent outside of Europe - except less thick than crème fraîche, which is thicker and has more fat content. Full fat Greek yoghurt is the best substitute in the taste department.
As we're using only 150g (about ⅔ cup), using whipping cream (or heavy cream) is ideal, even if slightly less tangy in flavour. It just adds an extra creaminess to the cream cheese.
How to Unmold a Cheesecake from a Springform Pan?
To get your cheesecake out of the tin, it's much easier than it looks! Scared it will break? It won't be a problem if it's chilled first.
First release the main body of the cheesecake from the springform tin. This part is easy, as the tin is already buttered/greased and the clips help release it easily. In any case, you'll discover that, as it bakes, the cheesecake naturally unsticks to the side of the tin.
However, with a loose-bottomed tin, the bottom of the tin is still stuck to the base. Just turn it upside down on to the serving plate, hold the tin base on each side and gently shake it until it releases. So there you have it, without breaking it.
Mini Cheesecakes
To make mini cheesecakes, it's even quicker to make and release if using silicone or non-stick metallic moulds. Here I used briochette moulds but muffin moulds are ideal.
What's more, they only take 35-40 minutes to bake.
For more recipes and inspiration,
see the fruit produce guide to oranges.
How to Serve Orange Cheesecake
To appreciate this orange cheesecake at its best, remove from the fridge for about 30 minutes before serving. Like all French pâtisseries advise us, bring the cake up to room temperature to serve, in order to release all of the flavours.
Either serve on its own or top with creamy orange curd for an extra fresh citrus zing. Otherwise, serve with extra fresh mango sauce at the table.
More Baked Cheesecake Recipes
For more baked cheesecake recipes, see the following:
- Rhubarb and Custard Cheesecake - with a nod to the British popular family dessert.
- Fiadone: the classic ricotta style cheesecake from Corsica, also with a citrus touch.
Orange Cheesecake
Equipment
- 20cm non-stick springform cake tin with removable bottom
Ingredients
Homemade Cinnamon base:
- 260 g / 9.5oz (2¼ cups) plain flour (all purpose) type 55
- 175 g / 6oz (¾ cup) butter unsalted
- 55 g / 2oz (½ cup) icing/powdered sugar
- 35 g / 1.25oz (2 tbsp) soft brown sugar
- 1 egg organic/free-range
- 2 g /good pinch salt fleur de sel (Maldon or Celtic sea salt)
- 2 teaspoon zest of half an orange unwaxed/organic
- 1 teaspoon ground cinnamon
Cream Cheese:
- 500 g / 18oz (2 cups) Philadelphia cream cheese room temperature
- 50 g /1.75oz (¼ cup) caster sugar superfine
- 150 g / 5oz (⅔ cup) thick crème fraîche or heavy cream (room temperature)
- 3 large eggs organic
- 1 tablespoon zest of an orange* organic/unwaxed
- ½ teaspoon vanilla powder or extract
Instructions
Homemade Cheesecake Base
- Preheat oven to 180°C/360°F (160°C fan/Gas 4).Mix all the ingredients together in a mixer or by hand until it comes together. Spread out roughly on a baking sheet lined with parchment or a silicone mat. Bake in the oven for about 15 minutes. Remove then break up the mix into breadcrumb consistency. Press evenly into the greased cake tin. Set aside.
Orange Cheesecake
- Turn down the oven to 140°C /280°F (120°C fan/Gas 1).All at room temperature, mix the Philadelphia cheese with the sugar then gradually add the eggs, cream, orange zest and vanilla until incorporated and smooth.
- Pour the cream mixture evenly over the base and bake for 50-60 minutes. For mini cheesecakes using muffin moulds, then bake for just 35-40 minutes.
- Leave to cool on the counter then chill in the fridge for at least 2 hours. When ready to serve, unmold the cheesecake from the tin by turning upside down and shake gently until the base releases naturally, without breaking.
Notes
This post was first published 5 January 2015 but is now completely updated.
Lou
Hi - the ingredients list for the cheesecake filling includes orange zest and vanilla, but they're not mentioned in the instructions. I just added them in step 1 but thought you might want to update the instructions.
Jill Colonna
Hi Lou,
Thanks so much for noticing. Nothing major at least but now corrected, and you did the right thing adding in step 1.
As for the end result and recipe, please let me know how you liked it.
Best, Jill x
Lou
Great! We all loved the cheesecake last night, everyone had a second slice! I followed one of your serving suggestions and made an orange curd for a topping - delicious!
Jill Colonna
So happy to hear, Lou. It’s also delicious with the mango coulis for next time….
jane
Hi, Sounds lovely!
Can this be made ahead of time and frozen?
Many thanks.
Jane
Jill Colonna
Hi Jane. Yes you can freeze it - thanks for asking, as I realise I didn't add this to the post! I've now included instructions for both freezing and storage. It can also last up to 4 days if stored and sealed well in the fridge. Happy dessert prep!
Jessica Beth Balander
This looks fantastic! I haven't made a cheesecake in years and I might try lemon rather than orange but yum!
Jill Colonna
That's great to hear, Jessica. Please do let me know how you like it!
Parisbreakfast
Soooo beautiful Jill.
I have never been in his shop...just gazed in the vitrine.
Now I can come here and gaze forever.
Thomasina
I'm so glad that cheesecake was on your list - this is something I've never made (dare I say I've used a packet mix!) so thanks for that Jill.
Maureen | Orgasmic Chef
A most stunning dessert. You two, together in the same room? Be still my heart. I'd love to be a fly on that wall. 🙂
Norma
This sounds delicious and I'd love to try it, but I have a question regarding the biscuit base. What do you mean by "65 butter 2"? And would "single cream" be the same as half and half in the states? My family loves a good cheesecake and I'm really anxious to try this recipe, but feel I need the info above clarified first so I make sure I do it correctly. Thanks for your assistance and for sharing this recipe.
Jill
Hi Norma - to be honest, I'm just following his recipe and it doesn't give all the details (that's how many chefs do it, right? That way we just head to their restaurants/boutiques...) but half and half will be fine. For the 65g (sorry, typo without the "g" but corrected now) butter, it's referred to as butter 2, as it's used in the same recipe for the base but at different stages as in step 1. Hope this helps.
Jamie
Jill, this is absolutely gorgeous! Gorgeous! I would love to taste it! I love this magazine and have bought a couple issues but haven't tried any yet. Now I have to seeing as how they obviously work. I am so excited for 2015 because I know that we will finally meet! I hope we get the time to bake together! Wishing you and your family a very Happy New Year and une très très belle année 2015!
Jill
Well that sounds like a wonderful double whammy if we can even bake together. Already I'm excited, Jamie. 2015 has a lovely ring to it - especially with the opening of your hotel in Chinon. Thanks for the shares, too. Cheers! xo