This elegant Tuxedo Cheesecake delivers a luxurious dessert experience with minimal effort. Featuring a crisp, buttery Oreo crust and a velvety smooth cream cheese filling, it offers the perfect balance of sweet and tangy flavors. A hint of orange zest and optional liqueur adds a sophisticated aromatic twist that complements the rich chocolate elements. Ideal for holiday gatherings or intimate dinners, this no-bake treat sets in the fridge, making it a stress-free option for entertaining. Its classic black-and-white appearance is as striking as its taste, ensuring it will be the highlight of any dessert table.
Tuxedo Cheesecake
Description
This elegant Tuxedo Cheesecake delivers a luxurious dessert experience with minimal effort. Featuring a crisp, buttery Oreo crust and a velvety smooth cream cheese filling, it offers the perfect balance of sweet and tangy flavors. A hint of orange zest and optional liqueur adds a sophisticated aromatic twist that complements the rich chocolate elements. Ideal for holiday gatherings or intimate dinners, this no-bake treat sets in the fridge, making it a stress-free option for entertaining. Its classic black-and-white appearance is as striking as its taste, ensuring it will be the highlight of any dessert table.Ingredients
Directions
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Preheat oven to 325&# 194;°F (160ðC). Wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water leakage.
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In a medium bowl, combine crushed Oreo cookies and melted butter until the mixture resembles wet sand.
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Press the cookie mixture firmly into the bottom and up the sides of the prepared springform pan to form the crust. Refrigerate while preparing the filling.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add sugar and cornstarch to the cream cheese and beat until well combined.
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Beat in eggs one at a time, mixing just until blended after each addition. Do not overmix.
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Fold in sour cream, vanilla, orange zest (if using), and orange liqueur (if using) until smooth.
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Pour the filling over the chilled crust and smooth the top with a spatula.
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Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
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Bake for 55 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
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Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
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Remove from the oven and water bath. Run a knife around the edge to loosen. Cool completely on a wire rack.
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Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
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To serve, run a knife under hot water and wipe dry before slicing to ensure clean cuts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 161.3kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 11.5g58%
- Cholesterol 48.4mg17%
- Sodium 144.7mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.
The water bath (bain-marie) is crucial for preventing cracks and ensuring even baking. Wrap the pan securely to avoid water seeping in.
Orange liqueur (Curaçao) adds a sophisticated citrus note, but it can be omitted for a non-alcoholic version. If omitted, increase orange zest to 2 teaspoons.
For a richer crust, you can mix in 1/4 cup of melted semi-sweet chocolate with the cookie crumbs.
Store leftovers in the refrigerator for up to 5 days. Keep covered tightly with plastic wrap.
Do not overmix the batter after adding eggs, as incorporating too much air can cause the cheesecake to rise and then fall, leading to cracks.
