This is a no bake, eggless, easy to make Orange cheesecake recipe from scratch described with step-by-step pictures. Orange cheesecake is an orange flavored cream cheese dessert made with homemade ricotta cheese, whipping cream, and homemade orange jelly. No eggs are used, so it is perfect for vegetarians. This cake is prepared without baking, so there is no need for an oven; just set it in the refrigerator until cold.
This is a 3 layered no bake orange cheesecake, the base layer called crust is filled with ground biscuit & melted butter, the next layer is prepared with blended ricotta cheese with lemon juice, orange jam, whipping cream, icing sugar and gelatin, and the top layer contains homemade orange jelly as the toppings.
For making this cheesecake, I’ve used homemade ricotta cheese for making cream cheese, as cream cheese is not easily available in India. When I first tasted orange cheesecake in a well-known baker’s shop, it touched my heart. Since then, I have been searching for this recipe. Then I got to know cream cheese and sour cream, both of which are generally used in making an original cheesecake recipe. But both are not only easily available in India and are quite expensive too.
Initially, I gave up preparing this cake, though my curiosity never let me down. Then finally came to know through some YouTube videos that cream cheese can be easily prepared at home from homemade ricotta cheese(known as cottage cheese, paneer or chenna in India). They made cream cheese by simply blending the ricotta cheese.
And since getting that idea, cheesecake was easy for me to prepare without buying cream cheese. Now there was one more problem, I did not know how to prepare sour cream, and sour cream is one more important ingredient for making cheesecake. Here I apply another idea instead of using the original sour cream just beat the lemon juice with cream cheese, and the sourness of the lemon juice turns the cream cheese into an instant sour cream. Now all problems are solved. Though measurements of the ingredients are very important to make good cheesecake.
Then I prepared the orange jelly, though I could use the store-bought orange jelly too, but decided to make it from fresh oranges. So I did not need to buy cream cheese, sour cream, or even orange jelly, all of which are homemade and healthy at the same time. So along with being fresh, delicious, hygienic, and healthy, this cheesecake is money saving too. It is a very good snack for kids’ tiffin, the perfect dessert for house parties or having after dinner or lunch.
If you love cheesecake, especially no-bake, eggless cheesecake, then this orange cheesecake is best for you. Try this cake at home and let me know your feedback about this recipe in the comment section below.
If you are searching for more homemade cake or desserts recipes, you can try my
Christmas cake recipe
Banana walnut cake recipe
Chocolate Brownie cake recipe
Cherry cupcake recipe
Orange cheesecake recipe (easy, no bake, eggless, Indian style)
Prep time: 30 mins
Cook time: 30 mins
Served in: 5 hrs (including time required to set it in the freezer)
Course: dessert
Cuisine: world
Served for: 8 people
Author: Moumita Paul
Ingredients
For Making Cheesecake
- 1 cup (200 g) Cream Cheese(Use ricotta cheese or cottage cheese)
- 3/4 cup Whipping Cream
- 1/4 cup Orange Jam/Marmalade
- 200 g Nutri Choice Biscuit
- 10 tbsp Icing Sugar
- 1+1/2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 4 tbsp Melted Butter
- 2 tsp Gelatine
For Making Orange Jelly Toppings
- 1+1/4 cup Orange juice
- 1/4 cup Sugar
- 1 tsp Gelatine
- 1+1/2 tbsp Lemon Juice
For making ricotta cheese or cottage cheese
- 1.5-liter Full-Cream Milk
- 3 tbsp Lemon Juice
Blend the ricotta cheese to make cream cheese
How to make Orange cheesecake step by step
Instructions
Homemade cream cheese making
For making cream cheese at home, first, make ricotta cheese or cottage cheese(Called chenna or panner in India).
- Heat a deep bottom pan with 1.5 litres of milk (full cream or full-fat milk) on medium heat and bring it to a boil.
- Once the milk starts boiling, slow down the heat and add the lemon juice(3 tbsp lemon juice + 1 tbsp water) to the milk in 2-3 batches.
- After adding every batch of lemon juice, keep stirring the milk.
- Milk will start curdling, and when the milk is completely curdled, it will leave greenish water. Then turn off the heat.
- Strain the curdled milk through the strainer or a cheesecloth or cotton cloth.
- Add 2-3 cups of water(at normal temperature) to quickly cool down the cheese.
- Then take all the edges of the cheesecloth together and make a pouch out of it. And start squeezing it by holding the mouth of this pouch.
- When the water stops coming out of the pouch, then tie a tight knot with the cheesecloth edges and put a heavy object on that pouch for 15-20 mins. As shown in the picture below.
- After 15-20 mins, once there is no moisture, remove the cheese from the cloth and put it in a blender jar.
- Grind the cheese until it looks creamy. Homemade Cream cheese is ready. Keep it aside.
Homemade orange jelly making
- For making homemade orange jelly, first, make the juice of 1 kg oranges.
- Heat a pan with the orange juice on medium flame, and bring it to a boil.
- When orange juice gets reduced to half, then add 1/4 cup sugar to it. And let it melts down.
- When the sugar completely melts down in the orange juice and the juice got a little more thickened, then turn off the heat.
- In a small bowl, add 1 tsp gelatin with 3 tbsp water(at room temperature) to it. Mix it nicely.
- Then microwave or heat the gelatin mix, or slightly heat it for 10 secs.
- Once the gelatin melts, whisk it nicely to make it lumps free. Geletin gives it a jelly like consistency which helps it to get firm after chilling.
- Add it to the reduced orange juice and stir it nicely to prepare the jelly.
- Lastly, add 1 tbsp lemon juice to the jelly. Mix it well.
- Now place the jelly on low heat for 1 min and stir it continuously to incorporate all the things together.
- And our homemade orange jelly is ready.
How to assemble Orange cheesecake
First filling/layer (crust)-
For making the first filling or layer of this orange cheesecake,
- I took Nutri choice biscuit (a zero sugar hard crust biscuit), and ground or crushed it to make a powder form.
- Pour it into a mixing bowl and add 4 tbsp melted butter to it. Mix it nicely.
- Now, take a cake tin and grease the bottom and inner wall with butter, as shown in the picture.
- Here I’ve used a 20 cm cake tin with a removable bottom.
- Now put the crushed biscuit-butter mixture in the bottom of the cake tin.
- Spread it evenly on the bottom and properly press it down with a spatula or hand.
- Then place the cake tin in the freezer for 1 hr to set the biscuit base.
Second filling/layer(cream cheese mix)-
For making the second filling/layer of this cheesecake,
- In a mixing bowl, add the homemade cream cheese.
- Beat it with an electric or hand beater, grind it in a mixer, and whisk it properly.
- I did not use sour cream here. I add 1+1/2 tbsp lemon juice to it. The sourness of lemon juice turns the cream cheese to an instant sour cream.
- Then whisk it well to nicely blend the lemon juice with cream cheese.
- Now add, 1/4 cup of store-bought orange marmalade or orange jam to the mixing bowl.
- Then again whisk it well until it’s perfectly blended. After blending, keep it aside.
- In another mixing bowl, add 3/4 cup of heavy cream or whipping cream.
- Beat it well with the help of the electric beater or hand beater.
- Beat the cream for 3-4 mins till the soft peak comes, as shown in the pic.
- Now add the icing sugar to the cream.
- Beat it again for 2-3 mins, till not get that firm peak as shown in the pic.
- Then add vanilla essence and beat the cream for 1 more minute to incorporate everything together.
- Now add the cream cheese mixture with this whipping cream mixture.
- Whisk it nicely to mix it.
- Then add the gelatin. To make the gelatin, mix 1 tsp gelatin with 3 tbsp water, heat it for 10 secs, keep it at room temperature. Whisk it well with the cream cheese and whipped cream mixture.
- Gelatin will help to stabilize the mixture means helps to prevent it from getting liquid form.
- After 1 hour, take the cake tin out of the freezer, then the crushed biscuit layer has already been set.
- Pour the cream cheese and whipped cream mixture into the cake tin.
- Evenly level the top of this cream cheese layer with a spatula.
- Then put the cake tin in the freezer to set the cake once again for 2 hrs.
Third filling/layer(Jelly toppings)
For making the third or last filling/layer of this cheesecake,
- After 2 hrs, take the cake tin out of the freezer and pour the orange jelly on top of the cream cheese layer.
- Then put the cake tin once again in the freezer for 1 more hour to set the jelly toppings.
- Finally, after 1 hour of freezing, orange cheesecake will be ready, then take it out of the freezer.
- Demould the cake by separating the entire side of the cake from the tin with the help of a knife.
- Orange cheesecake is ready to serve, slice the cake like a pie and serve. You can decorate this cake with some whipped cream frosting and a few slices of orange before serving.
- To store the rest of this cake, refrigerate it (not in the freezer), you can refrigerate it for 2 days.
Tips
- For making a no-bake cheesecake (especially if made with homemade cream cheese), icing sugar and gelatin are mandatory. As icing sugar and gelatin will firmly hold the cream cheese to keep the shape intact.
- Do not keep cheesecake out of the refrigerator if not baked. Cakes with creamy frosting and cheesecakes (without baking) are highly recommended to be kept in the refrigerator to prevent melting.
- Do not use homemade powdered sugar, instead, store-bought icing sugar. As a combination of cream cheese and whipped cream results in a little gooey if mixed with homemade powdered sugar. On the other hand, store-bought icing sugar contains corn starch to give firmness to any cream base cake.
- Always keep the heavy cream or whipping cream in the freezer at least for 1 hr before using.
- Generally, Graham cracker or biscoff biscuit are used in making cheesecake crusts for their hardness. I am using 200 g Nutri choice biscuit instead, also gives a perfect crust. For my 20 cm cake tin, I use 200 g of biscuit. If you are using a small cake tin, then a 100 g biscuit will be perfect.
Based on 2 Review(s)