I can’t believe April was almost over when I completed this month’s Daring Bakers reveal. The April 2009 challenge was hosted by Jenny from Jenny Bakes, who asked us to make Abbey’s Infamous Cheesecake and encouraged creativity with flavors. I’ve made many cheesecakes over the years, and while I usually reach for recipes that include sour cream, this Daring Bakers version uses heavy cream and no sour cream at all. I decided to try an orange cheesecake—citrus brightens the flavor and makes for a nice variation.
I halved the original recipe and baked it in a 6-inch springform pan; it took about 40 minutes to bake. When I make cheesecakes I prefer a water bath for even baking, but I’ve had water seep under foil-wrapped pans before. To avoid that, I placed the foil-wrapped pan inside an oven bag before setting it in the water bath; crock pot liners work similarly well. I also let the cheesecake cool completely in the oven with the door closed, which helps minimize cracks. Below are the adjustments I made and the full recipe.
My adjustments:
- I cut the recipe in half and used a 6-inch springform pan, lightly sprayed with non-stick spray.
- I added the zest from half an orange for fresh citrus aroma.
- I added 1/8 teaspoon of pure orange extract for a clean, pronounced orange note.
- I cooled the cheesecake in the oven for more than five hours to reduce cracking.
- I drizzled a simple chocolate glaze over the fully cooled cheesecake.
- I garnished with candied orange slices made from a straightforward candied-orange recipe.
Abbey’s Infamous Cheesecake:
Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
Cheesecake:
3 sticks cream cheese, 8 oz each (total 24 oz), room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract or the seeds from a vanilla bean
1 tbsp. liqueur, optional (choose a flavor that complements the cheesecake)
Directions:
- Preheat the oven to 350°F (180°C). Prepare a large pot of boiling water for the water bath.
- Mix the crust ingredients until combined and press into the bottom (and optionally up the sides) of your pan. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, fully incorporating each before adding the next and scraping down the bowl as needed.
- Blend in the heavy cream, vanilla, lemon juice, and liqueur (if using) until the batter is smooth and creamy.
- Pour the batter into the prepared crust and tap the pan on the counter to release air bubbles. Place the cheesecake pan into a larger pan and pour boiling water into the outer pan until it reaches halfway up the side of the cheesecake pan. If your springform isn’t watertight, wrap the outside securely with foil or place it in an oven bag or liner before adding water.
- Bake for 45 to 55 minutes, until the edges are set but the center still has a secure jiggle. Turn the oven off and let the cheesecake rest in the closed oven for one hour to finish cooking gently. After one hour, carefully remove the cheesecake from the water bath, set it on the counter until cooled, then cover and refrigerate to chill completely—ideally overnight.
Pan note: The creator of this recipe originally used a springform pan, but found that water occasionally seeped in despite wrapping with foil. A disposable deep foil pan that is truly watertight is an excellent alternative: bake in it and then cut the foil away when you serve.
Prep notes: The hands-on time for this cheesecake is modest, but it requires a full bake cycle, an hour of gentle cooling in the oven, and thorough refrigeration before serving. Plan accordingly for best texture and flavor.
My thoughts: This version is delightful. The heavy cream gives a lighter, airier texture compared with cheesecakes that use sour cream, and the orange additions brought refreshing brightness. I’ll definitely make this recipe again and may prefer it over my older go-to.
