Ingredients:
For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
For the cheesecake filling:
• 2 packages (about 16 oz / 450g) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup orange juice concentrate (or a reduced, strong orange juice)
• 1 cup heavy whipping cream, whipped to stiff peaks
• Orange food coloring (optional)
• Whipped cream and orange slices for garnish (optional)
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Instructions:
1. Make the crust:
• In a bowl, combine graham cracker crumbs and sugar.
• Add melted butter and mix until it feels like wet sand.
• Press the mixture firmly into the bottom of a springform pan.
• Place in the fridge to set while you make the filling.
2. Prepare the filling:
• In a large bowl, beat the softened cream cheese with sugar until smooth.
• Add vanilla and orange juice concentrate, and mix well.
• Fold in the whipped cream gently until well combined.
• If using, divide a small portion of the filling and color it with orange food coloring.
3. Assemble:
• Pour the plain cheesecake mixture over the crust and smooth the top.
• Spoon the orange-colored mixture on top in small dollops and swirl with a toothpick for a marble effect.
4. Chill:
• Refrigerate for at least 4-6 hours or overnight until set.
5. Serve:
• Garnish with whipped cream and orange slices if desired.
• Slice and enjoy cold!