I absolutely love making No-Bake Cheese Cakes. They are simple, delicious especially in the Summer even a rainy kind of Summer like ours – but I will not tempt fate we have had a gorgeous month of May full of hot days and plenty of Sunshine. Hopefully the month of June will be just as good.
This stunning Orange Cream Cheesecake is the perfect Summer desert for those kind of sunny days – brilliant for BBQ’s or a family weekend bake.
My family can’t get enough of this Orange Cream Cheesecake. It’s decadent but light at the same time.
It’s full of Orange flavour just like my favourite child hood ice-pop “The Orange Super Split”. This cheesecake takes me right back to those worry-free childhood days. It’s the taste of summer, when summers were hot, and we played outside from dawn till dusk and the highlight of my day was a “Super Split” from the Ice-cream Man.
The combination of Orange and Cream is super dreamy, and this cheesecake has a lovely creamy texture but gets an orange kick from the added ingredient of melted orange jelly that gives you the taste sensation of the outside of the orange split.
I love baking with citrus flavours especially in the Summer or to brighten up a cold Winter’s day with memories of long Summer Evenings. When it come to citrus I always find my self-using Lemon, but Orange makes a delicious welcome change.
The base of the cheesecake is simply made with digestive biscuits our version of “grahams crackers”, but I think ginger nuts would work great too – a little hint of spice in the base would be a nice element to balance the creamy orange top.
You could also add some Orange Liquor like Cointreau to make it a more sophisticated for a special occasion.
I used whipped cream, mini meringues and some orange chocolate drops – I made these with melted white chocolate and some orange candy colouring. I also used a few drops of orange colouring gel. I wanted a nice orange hue for the photos – you don’t have to do this.
This is a great tip for presentation – If your using an 8” or 9” spring-form pan and you happen to have the same size cake board swap out the base of the pan for the cake board. It saves the headache of trying to get the cheesecake off the base lol. Most times I just leave it on the pan base.
TIPS FOR THE PERFECT NO-BAKE CHEESECAKE.
- Make sure you crumble the biscuits for the base evenly – NO LUMPY BITS and chill the base for at least 30mins in the freezer before you pour the filling on
- Bring your cream cheese to room temperature before making a cheesecake this is most important if you want a smooth, lump-free cheesecake.
- Non-bake cheese cakes take time to set usually over night is best so make sure you give yourself ample time
- Always use a spring-form baking pan- this has a spring to hold the sides of the pan in place and make it much easier to remove the cheesecake from the baking pan. Be sure to grease the bottom and sides of your spring-form pan for easy removal.
What’s your favourite childhood ice-pop? Let me know in the comments. My hubbies is the “Fat Frog”
ORANGE CREAM “SUPER-SPLIT”CHEESECAKE
Take a trip back to your childhood, inspired by the Orange Super Split – this No Bake Orange Cream Cheesecake is creamy, decadent but so easy to make. It has a gorgeous sweet orange flavour just like the ice pop and is the perfect Summer Dessert.
FOR THE CRUST
- 150 g crumbled digestive biscuits – use a food processor for this
- 6 tbsp melted butter
FOR THE CHEESE CAKE
- 1 packet orange Jelly (135g – Chivers, Hartley or something similar)
- 150 ml boiling water
- 900 grams cream cheese – I used 3 250ml tubs
- 40 g icing sugar
- 500 ml whipped cream – WHIP THE CREAM FIRST AND THEN MEASURE IT
- zest of one large orange
- 1 tsp orange extract
- ORANGE COLOURING – (OPTIONAL)
FOR DECORATION – ALL OPTIONAL
- Cream Swirls
- Orange Zest
- Orange Chocolate Drops
- Mini Meringues (mini orange jelly’s)
- Or just drizzle with some melted white (milk or dark chocolate)
- Spray an 8” or 9” springform baking pan with baking spray or use some melted butter.
- Mix together the digestive biscuit crumbs and the melted butter in a bowl, then press them into the bottom of the spring form pan.
- Chill the crust in the freezer for at least 30 mins or until ready to use.
- Melt the orange jelly with the boiling water in a pot over a low heat and stir until dissolved. Leave to one side to cool for 5 minutes but careful not to let it set too much.
- Whip the cream cheese and the powdered sugar until well combined.
- Whip the cream and measure out 500ml of whipped cream.
- Add the Orange Jelly mixture along with the orange extract to the cream cheese mixture very slowly. Put your mixer on a slow speed and mix till everything is incorporated and there are no lumps.
- Gently fold in the orange zest and the whipped cream with a rubber spatula until combined.
- (This is where I added the orange coloring but this totally optional and not necessary. I only did it to get a light orange colour) I gently mixed it in with the spatula
- Pour the mixture into biscuit base.
- Chill the cheesecake overnight to set.
- Remove the Cheese Cake from the pan & decorate to your hearts content.
- I used whipped cream, some mini meringues, orange chocolate drops – but you could keep it simple with whipped cream and a drizzle of chocolate
The time includes over-night setting in the fridge
Recipe by Karyn @irishbakingadventures.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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