Orange Cream Cheese Cake

3. Bake the cheesecake :
Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and pour hot water into the outer pan to create a water bath (this helps prevent cracking).
Bake for 60 to 70 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the whipped cream :
In a chilled bowl, beat heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Pipe or spread whipped cream on top of cooled cheesecake. Garnish with orange slices or orange zest.
Tips for success :
Room temperature ingredients : Use room temperature cream cheese and eggs for a smoother filling.
Avoid overmixing : Mix ingredients until incorporated to avoid adding too much air, which can cause cracking.
Bain-marie : A bain-marie allows the cheesecake to cook evenly and prevents cracking.
Recommendations :
Storage : Store in the refrigerator for up to 5 days, tightly covered.
Serving Suggestions : This cheesecake pairs perfectly with a cup of coffee or a light dessert wine.
Nutrition (per slice, estimated) :
Calories : 450
Protein : 6 g
Fat : 32 g
Carbohydrates : 35g
Fibre : 1 g
Sucres : 27g
Sodium : 260 mg