Instructions

1. Prepare the Crust

• In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt.
• Press the mixture into the bottom of a 9-inch springform pan or pie dish, making an even layer. Use the back of a spoon to pack it tightly.
• Refrigerate the crust for at least 30 minutes to firm up.

2. Prepare the Gelatin (Optional)

• If you’re using gelatin to give the cheesecake extra structure, sprinkle the unflavored gelatin over 2 tablespoons of warm water in a small bowl. Stir until it dissolves and becomes a thick syrup.
• Set it aside to cool slightly before adding to the filling.

3. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
• Add the vanilla extract, orange zest, and fresh orange juice. Beat until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer for this).
• Gently fold the whipped cream into the cream cheese mixture until smooth.
• If using gelatin, stir it into the cheesecake filling mixture until fully combined.

4. Assemble the Cheesecake

• Pour the cheesecake filling onto the prepared graham cracker crust, smoothing the top with a spatula.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

• Once the cheesecake is set, remove it from the refrigerator and carefully remove the sides of the springform pan if using.
• Slice and serve as is, or garnish with extra orange zest, whipped cream, or even a few slices of fresh orange for decoration.

Tips & Variations:

• Make it dairy-free: Use dairy-free cream cheese and whipped cream alternatives to make this dessert vegan.
• Add extra flavor: For a twist, swirl in some fruit puree or add a layer of raspberry or strawberry jam on top before serving.
• No gelatin version: If you prefer a softer, mousse-like texture, you can skip the gelatin entirely.