Orange Cheesecake with Raspberry Sauce - Rich Citrus Dessert
This elegant cheesecake combines the bright citrus flavor of orange with a rich, creamy texture and chocolate cookie crust. The orange-flavored liqueur and fresh orange peel create a sophisticated flavor profile that's balanced by a smooth raspberry sauce. Perfect for special occasions or dinner parties, this make-ahead dessert requires overnight chilling for the best texture. The homemade raspberry sauce adds a beautiful color contrast and tart sweetness that complements the orange perfectly.
Ingredients
- 1 package chocolate wafer cookies, crushedgraham crackers1:1
Traditional graham cracker crust works well
- 6 tablespoons butter or margarine, melted
- 4 packages cream cheese, softened
- 1 ⅓ cups sugar
- 4 eggs
- 2 tablespoons orange-flavored liqueur or orange juiceorange juice1:1
Use fresh orange juice for alcohol-free version
- 1 teaspoon orange peel, grated
- 1 package frozen raspberries in syrup, thawed
- 3 tablespoons sugar
- 1 teaspoon cornstarch
Instructions
- 1
Heat oven to 325°F
- 2
Mix crust ingredients and press in bottom and 2 inches up side of ungreased 9-inch springform pan
- 3
Beat cream cheese with electric mixer on medium speed until smooth and creamy
- 4
Gradually beat in sugar until smooth, scraping bowl occasionally
- 5
Beat in eggs one at a time on low speed just until blended
- 6
Add liqueur and orange peel, beat on medium speed 2 minutes, scraping bowl occasionally
- 7
Pour filling into crust
- 8
Bake 55 to 65 minutes or until almost set
- 9
Cool completely about 2 hours 30 minutes
- 10
Refrigerate at least 4 hours or overnight before serving
- 11
Process raspberries with syrup until smooth, strain if desired
- 12
Mix sugar and cornstarch in saucepan
- 13
Stir in raspberry puree
- 14
Cook over medium heat, stirring constantly, until mixture boils and thickens
- 15
Cool sauce to room temperature
- 16
Remove side of pan and serve cheesecake with sauce
Tips
Ensure cream cheese is completely softened at room temperature for the smoothest filling without lumps
Beat eggs on low speed and just until blended to avoid incorporating too much air which can cause cracks
Strain the raspberry sauce if you prefer a completely smooth texture without seeds
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead, add sauce just before serving
Serve chilled, cut with clean knife wiped between slices
Common Mistakes
Don't overbeat after adding eggs to avoid cracks
Don't open oven door during baking to prevent temperature fluctuations
Substitutions
FAQ
Can I make this without the raspberry sauce?
Yes, the cheesecake is delicious on its own or with fresh berries, whipped cream, or a simple fruit compote.
What if my cheesecake cracks?
Small cracks are normal and will be covered by the sauce. For future batches, avoid overbeating and don't open the oven door.
How long will this keep in the refrigerator?
The cheesecake will keep covered in the refrigerator for up to 5 days. The raspberry sauce should be stored separately and used within 3 days.