Ingredients
Scale
- 340 g vanilla wafers
- 360 ml sugar
- 56 g unsalted butter, melted
- 450 g cream cheese, softened
- 480 ml heavy cream
- 85 g orange gelatin
- 240 ml boiling water
- 60 ml powdered sugar
- 1/2 teaspoon vanilla extract
- 1 orange zest
Instructions
- Process the vanilla wafers in a blender until fine crumbs. Add 120 ml sugar and melted butter, and mix well.
- Prepare the springform (approximately 23 cm diameter) by lining it with parchment paper or greasing it with cooking spray. Evenly distribute the crumb mixture on the bottom and press down firmly. Freeze for at least 30 minutes.
- Beat the cream cheese and 240 ml sugar in a large bowl until creamy.
- Combine the orange gelatin with boiling water, stirring until the powder dissolves completely. Let it cool.
- Whip the heavy cream, powdered sugar, vanilla extract, and orange zest in a separate bowl until stiff peaks form.
- Fold half of the whipped cream into the cooled orange gelatin, and fold the other half into the cream cheese mixture.
- Layer the cheesecake mixtures alternately in the springform, starting with the cream cheese mixture and finishing with whipped cream.
- Chill the cake in the refrigerator for at least 4 hours, preferably overnight.
Notes
Garnish with fresh orange slices, berries, or chocolate shavings for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg