Orange Cheesecake Imperial

The Orange Cheesecake Imperial recipe yields 16-20 servings.


2 cups graham cracker crumbs (about 28 squares)
1/3 cup sugar
1/2 cup butter or margarine


Combine crumbs, sugar and butter. Press into bottom of a 9-inch springform pan.



3 packages (8 oz. each) cream cheese (softened)
2 tablespoons flour
6 eggs (separated)
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup fresh orange juice
1/4 cup lemon juice


Beat cream cheese and vanilla until creamy. Add: combined flour, sugar and the cornstarch.

Beat, until fluffy.

Add egg yolks, one at a time, beating well after each addition.

Beat in orange juice and lemon juice.

Beat egg whites until stiff but not dry.

Fold gently into cream cheese mixture.

Pour into (9-inch) spring form crumb-lined pan.

Bake in moderate oven (350° F.) 45 minutes.

Turn off oven and let cheesecake stand in oven one hour.

Remove from oven.



1 cup dairy sour cream
1 tablespoon sugar
1 tablespoon grated orange rind
2 cups orange slices or tangerine sections


Combine sour cream and sugar.

Spread over top of cheesecake.

Refrigerate several hours or overnight.

Garnish with fresh orange slices and grated orange rind just before serving.


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