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1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1/4 cup orange marmalade, warmed
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, heavy cream, and vanilla extract, mixing well. Add eggs one at a time, beating after each addition. Stir in orange zest and fresh orange juice.
Pour the cheesecake mixture over the crust in the springform pan.
Bake for 55-60 minutes or until the center is set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the topping, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the chilled cheesecake. Drizzle with warmed orange marmalade before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours
Kcal: 450 kcal | Servings: 12 servings
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