Next, I whisk together the Greek yogurt, eggs, fresh orange juice, orange zest, honey, and vanilla extract until the mixture becomes completely smooth and creamy. The fresh orange zest releases an amazing citrus aroma while I’m mixing, and it’s one of my favorite parts of making this cheesecake. I always make sure everything is fully combined before moving on.
If I want a slightly firmer cheesecake, I stir in the cornstarch and whisk until there are no lumps remaining. Then I pour the batter into the prepared baking pan and gently smooth the top with a spatula. A couple of light taps on the counter help remove any trapped air bubbles, giving the finished cheesecake a smoother surface.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight wobble. I let it cool completely at room temperature before transferring it to the refrigerator for at least 1 to 2 hours. Just before serving, I like to sprinkle a little extra orange zest over the top for a fresh citrus finish that makes every slice look beautiful.
Pro Tips for Best Results
I tested this recipe with both bottled and freshly squeezed orange juice, and fresh juice made a huge difference. The flavor is brighter, sweeter, and much more natural, so I always recommend squeezing your own oranges.
Another thing I’ve learned is not to skip the orange zest. It contains the essential oils that provide the strongest citrus aroma and really elevate the flavor of the cheesecake.
If you have time, let the cheesecake chill overnight. I’ve found that the texture becomes even creamier and the orange flavor develops beautifully after several hours in the refrigerator.
Common Mistakes to Avoid
The biggest mistake I made the first time was overbaking the cheesecake. The center should still jiggle slightly when it comes out of the oven because it will continue to firm up as it cools. (See the next page below to continue…)