No Bake Cheesecake with Orange Curd

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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.

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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.

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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.

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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.

Notes

Can add orange color if you want a more vibrant color.

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