Strawberry-Orange Cheesecake with a Shortbread Cookie Crust

By • July 26, 2014 • 0 Comments

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Author Notes: An orange flavored cheesecake topped with glazed strawberries with a shortbread cookie crust......inpatskitchen

Makes one 9 inch cheesecake

For the shortbread crust

  • 20 to 24 small shortbread cookies
  • 1 tablespoon granulated sugar
  • 4 tablespoons melted butter
  1. Whiz the cookies in a food processor to make fine crumbs ( or crush them by hand). You want to end up with 1 1/2 cups of crumbs. Stir in the sugar and melted butter until fully incorporated. Pre heat the oven to 350F. Press the crumb mixture into the bottom of a 9 inch springform pan and bake the crust for 10 minutes. Remove from the oven and cool.

For the cheesecake and glaze.

  • 2 eight ounce packages of cream cheese, softened
  • 1/2 cup granulated sugar
  • 4 eggs
  • 2 teaspoons finely grated orange zest
  • 3/4 cup fresh orange juice, divided (1/4 cup plus 1/2 cup)
  • The cooled shortbread cookie crust
  • 20 to 24 medium strawberries, halved or sliced (about one pint)
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  1. Cream the cream cheese and 1/2 cup sugar in an electric mixture and while mixing, add the eggs, one at a time. Stir in the orange zest and 1/4 cup of the orange juice until fully incorporated. Pour the mixture over the crust and place in the center of a pre heated 350F oven. Bake for 30 to 35 minutes until just set. (Don't worry if you get a little cracking).
  2. Cool the cheesecake and top with the strawberries.
  3. For the glaze combine the 1/2 cup of orange juice with the 1 tablespoon sugar,cornstarch and water in a small sauce pan. Bring up to a boil and then simmer for about 30 seconds. Cool slightly.
  4. Using a pastry brush, brush the top of the cheesecake with the glaze. Refrigerate at least 2 hours before serving.
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