No-Bake Orange Cheesecake

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

I always leave the pie in the refrigerator overnight. You can use any cream cheese, but make sure to use sour cream that is 42% fat — it should be thick to hold the filling together. Take 1 orange, zest it, and then squeeze out the juice.

Ingredients

"Jubilee Cookies" - 7.1 oz
Walnuts - 1.8 oz
Butter - 4.2 oz
Salt - a pinch
20% Sour Cream - 7.1 oz
Semi-soft cream cheese - 14.1 oz
Brown Sugar - 5.3 oz
Gelatin - 0.4 oz
Orange zest - 1 piece
Orange zest - 1 piece

Step by Step guide

Step 1

For the base, crush the cookies into crumbs using a blender or food processor, then crush the walnuts. Transfer to a bowl. Melt the butter, let it cool slightly, and pour it over the cookie and walnut mixture. Add salt and mix — it should form a pliable mass.

Step 2

Line a baking dish with plastic wrap. Press the mixture for the base into the bottom and sides of the dish, forming low edges. Place the dish in the refrigerator.

Step 3

For the filling, soak the gelatin in a small amount of water for 10 minutes. Pour the orange juice and 3 tablespoons of water into a saucepan. Add the sugar and zest. Cook over medium heat, stirring, until the sugar is completely dissolved.

Step 4

Add the gelatin and cook, stirring constantly, until the gelatin is fully dissolved. Remove from heat and let cool for about 20 minutes.

Step 5

Whip the sour cream with a mixer until fluffy. Mash the cream cheese, add the gelatin syrup, and mix thoroughly. Add the sour cream and mix again.

Step 6

Pour the filling into the cheesecake base and smooth it out with a knife. Refrigerate until set, for at least 4 hours. When serving, carefully lift the cheesecake out by the edges of the plastic wrap.