3. Bake the Cheesecake:
Pour the Filling:
Pour the orange cheesecake filling over the baked graham cracker crust, spreading it out evenly with a spatula.
Bake the Cheesecake:
Place the springform pan in the oven and bake the cheesecake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door frequently to prevent cracking.
Cool the Cheesecake:
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.
Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and allow it to cool to room temperature on a wire rack. Then, refrigerate the cheesecake for at least 4 hours or overnight to set fully.
4. Prepare the Vanilla Cream Layer (Optional):
Whip the Cream:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this vanilla cream layer on top of the chilled cheesecake if desired, before adding the orange glaze.
5. Prepare the Orange Glaze:
Cook the Glaze:
In a small saucepan, combine the orange juice and granulated sugar. Bring to a simmer over medium heat. In a separate small bowl, mix the cornstarch with the water to create a slurry.
Thicken the Glaze:
Add the cornstarch slurry to the simmering orange juice mixture, stirring constantly until the glaze thickens, about 2-3 minutes. Remove from heat and let it cool to room temperature.
6. Assemble and Serve:
Add the Orange Glaze:
Once the cheesecake is fully chilled and the glaze has cooled, pour the orange glaze over the top of the cheesecake, spreading it evenly.
Garnish (Optional):
Garnish with additional orange zest, whipped cream, or candied orange slices if desired.
If you eat garlic and honey on an empty stomach for 7 days
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