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So you want a dessert idea? Here’s one, a damn cheesecake with orange curd slathered on top.
This cheesecake is to celebrate Pi day. Because guess what!? Cheesecake is technically a pie. Pies have all the fun.
Although I am a baked cheesecake girl, this recipe is good if you need a tasty cheesecake that will hold it’s shape and look pretty. Sometimes the baked cheesecakes can look a bit “rustic”. I still love their rugged good looks, but sometimes you wanna be fancier. Enter the no bake cheesecake.
I topped this cheesecake with some orange curd, made from leftover cara cara oranges. I was trying to be healthy buying fruit, BUUUT I made a curd instead.
Graham Cracker Crust
Ingredients
- 11 Graham crackers ground up (1 1/2 cups)
- ⅓ cup sugar
- 6 tbsp Butter melted
Instructions
- Combine ingredients in a bowl.
- Pour into pan and gently spread it out and tamp down with a measuring cup.
No Bake Cheesecake
Ingredients
- Graham Cracker Crust
- 16 oz cream cheese room temperature
- ½ cup sugar
- ¼ cup sour cream
- 2 tbsp lemon juice
- 1 tsp vanilla
- 1 ¼ cup heavy whipping cream
Instructions
- Whip cream till stiff peaks. Pour into another bowl and set aside.
- Add cream cheese and sugar to mixing bowl. Using paddle attachment, whip till smooth.
- Add vanilla, lemon, and sour cream. Combine well, mix for 2 minutes.
- Fold in whipped cream. Start with a ¼ of the mixture and stir well. Then gently fold in the rest.
- Pour into prepared pan with crust.
- Let set in fridge for 5 – 6 hours or overnight.
- Add fruit topping or whipped cream before serving.
Orange Curd
Ingredients
- Juice 2 medium navel oranges ½ cup
- Zest of 1 orange
- 1 tsp orange extract optional
- 1 1/2 cup sugar
- 4 egg yolks beaten
- 1 stick unsalted butter
- 1/8 tsp kosher salt
- 2 tbsp Lemon juice
- 1 tbsp cornstarch
Instructions
- Zest orange, then cut them in half and squeeze to juice them.
- Combine orange zest, juice, and sugar in a medium saucepan.
- Add salt, extract, and cornstarch, cook over medium heat, stirring constantly.
- After 5 minutes the sugar should be dissolved and the mixture should come to a gentle boil.
- Whip the egg yolks in separate bowl and temper them with half the hot orange juice mixture.
- Pour the egg and juice mix back into the saucepan. Turn heat to low. Continue stirring about 8 to 10 minutes – the foam from whipping the egg mixture will disappear and it will start to thicken.
- Continue to stir until it coats the back of your spoon or spatula.
- Remove from heat and stir in butter.
- For a smoother texture pour and smoosh through sieve.
- Cool to room temperature before using.
- Store in an airtight container in the refrigerator.