Ingredients:
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs
1/3 cup (80ml) sour cream
1 teaspoon vanilla extract
1 teaspoon orange zest
2 tablespoons orange juice
For the Orange Cake Layers:
1 and 3/4 cups (220g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons orange zest
1/2 cup (120ml) fresh orange juice
1/2 cup (120ml) buttermilk, at room temperature
A few drops of orange food coloring (optional)
For the Orange Cream Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
1/4 cup (60ml) heavy cream
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon orange zest
A few drops of orange food coloring (optional)
For Garnish:
Orange slices or zest
Whipped cream (optional)
Instructions:
Prepare the Cheesecake Layer:
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, orange zest, and orange juice until well combined.
Pour the cheesecake batter into the prepared springform pan and smooth the top.
Bake for 45-50 minutes, or until the center is set and only slightly jiggles.
Remove from the oven and allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight.
Prepare the Orange Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Add the dry ingredients to the wet ingredients, alternating with the orange juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
If desired, add a few drops of orange food coloring to achieve a vibrant color.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Orange Cream Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, alternating with the heavy cream, orange juice, and vanilla extract, beating on low speed until combined.
Mix in the orange zest. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
If desired, add a few drops of orange food coloring to achieve a vibrant color.
Assemble the Cake:
Place one orange cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
Carefully remove the cheesecake layer from the springform pan and place it on top of the frosted orange cake layer.
Spread another thin layer of frosting over the top of the cheesecake layer.
Place the second orange cake layer on top of the cheesecake layer.
Frost the top and sides of the cake with the remaining orange cream frosting.
Garnish the Cake:
Garnish with orange slices or zest and optional whipped cream for an elegant presentation.
Serve and Enjoy:
Refrigerate the cake for at least 1 hour before slicing and serving to allow it to set.
Slice and enjoy this delightful Orange Creamsicle Cheesecake Cake with friends and family!
Yield:
This recipe makes one 9-inch Orange Creamsicle Cheesecake Cake, serving 12-16 people.
Indulge in this refreshing, creamy, and vibrant dessert perfect for any special occasion!