Orange Sunburst Cheesecake

Source: The Tampa Tribune (Tampa, Florida) April 30, 1964 All-Florida Orange Dessert Contest in 1964 The Grand Prize winner was Mrs Malcolm (Mike) Pierson. Asked how she happened to develop the Orange Sunburst Cheesecake recipe that won an all-electric kitchen, a trip for two to the Grand Bahama Club, and numerous other prizes, the owner of hundreds of cookbooks said, “I had never seen an orange cheesecake recipe. But I couldn’t see why the flavors wouldn’t be compatible — my entry in the 1960 Orange Dessert Contest used cream cheese and oranges in the pancake filling. So I began experimenting.” After three months of trying various combinations “on and off,” she came up with a cheesecake her husband likes. And her husband quipped, “It’s so delicious, I don’t know why someone hasn’t thought of it before.”

Orange Sunburst Cheesecake
Orange Sunburst Cheesecake
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Source: The Tampa Tribune (Tampa, Florida) April 30, 1964 All-Florida Orange Dessert Contest in 1964 The Grand Prize winner was Mrs Malcolm (Mike) Pierson. Asked how she happened to develop the Orange Sunburst Cheesecake recipe that won an all-electric kitchen, a trip for two to the Grand Bahama Club, and numerous other prizes, the owner of hundreds of cookbooks said, “I had never seen an orange cheesecake recipe. But I couldn’t see why the flavors wouldn’t be compatible — my entry in the 1960 Orange Dessert Contest used cream cheese and oranges in the pancake filling. So I began experimenting.” After three months of trying various combinations “on and off,” she came up with a cheesecake her husband likes. And her husband quipped, “It’s so delicious, I don’t know why someone hasn’t thought of it before.”

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
white meat free contains cheese contains gluten red meat free shellfish free contains dairy contains eggs vegetarian pescatarian
desserts

Step-by-step

  • Orange-almond crust: Combine flour, sugar, orange peel and almonds; cut in butter until mixture is crumbly. Add egg yolks and vanilla. Blend thoroughly.
  • Pat 1/3 of dough on the bottom of 9-inch springform pan with sides removed.
  • Bake in hot oven at 400 degrees, 8 to 10 minutes, or until golden. Cool.
  • Butter sides of pan and slip in bottom. Pat remaining dough evenly up around sides of pan to about 2-1/4 inches from bottom crust.
  • Refrigerate until ready to fill.
  • Orange-cheese filling: Preheat oven to 500 degrees.
  • In large bowl, combine cream cheese, sugar, flour, orange peel, salt and vanilla. Blend with electric mixer set on medium. Add eggs and egg yolks, one at a time, blending after each addition. Stir in cream.
  • Pour into crust-lined pan and bake in 500-degree oven 8 to 10 minutes, or until top of crust appears golden.
  • Reduce oven temperature to 225 degrees and bake 1 hour and 20 minutes longer.
  • Let stand in oven 5 more minutes, then remove and cool in pan on wire rack.
  • Orange glaze: Dissolve gelatin in 1/4 cup orange juice; set aside.
  • Mix cornstarch with 1 1/2 tablespoons orange juice and set aside.
  • In a saucepan, combine remaining orange juice, lemon juice, sugar and salt; bring to a boil. Add cornstarch mixture, stirring constantly until clear and thickened. Remove from heat and add gelatin mixture, stirring until dissolved. Add butter or margarine and stir until blended. Cool slightly and spread half of glaze over cheesecake.
  • Dip orange sections in remaining glaze and arrange in pinwheel or sunburst design on cake. Whip cream, blend in the remaining glaze (about 1/2 cup), place in pastry tube and decorate outer edge and center of top.
  • Chill at least 3 hours or overnight. Cut in 16 wedges and serve from bottom of cake pan.
  • Note: Two drops of yellow food coloring may be added to glaze if desired.

My Orange Sunburst Cheesecake Journey: A Taste of Sunshine

As a busy working mom, finding time to bake is a luxury, not a given. But when I stumbled upon this vintage Orange Sunburst Cheesecake recipe—a 1964 prize-winner, no less—I knew I had to give it a try. The description, promising a burst of sunshine in every bite, intrigued me. The idea of creating a dessert so elegant yet seemingly achievable, despite my often-hectic schedule, was incredibly appealing. Little did I know that this baking adventure would become more than just a delicious treat; it was a journey back in time, a testament to the power of simple, well-crafted ingredients, and a delightful surprise that even a kitchen novice like myself could master.

The recipe itself was a treasure trove of old-fashioned charm. The measurements were simple, the instructions straightforward. The ingredients, mostly staples I already had in my pantry, spoke of a time when food was made with care, and flavor was paramount. I loved the idea of using fresh oranges—the vibrant citrus notes promised to be a perfect contrast to the creamy richness of the cheesecake. The process wasn't difficult, but it did require patience. There was the careful layering of the crust, the precise blending of the filling, and the meticulous creation of the orange glaze. Each step felt like a small act of self-care, a moment to disconnect from the daily grind and focus on something beautiful and rewarding.

The baking process itself was a symphony of aromas. The sweet scent of orange blossoms mingled with the rich, earthy notes of the almond crust. As the cheesecake baked, the kitchen filled with a warmth that mirrored the feeling in my heart. Seeing the golden crust emerge from the oven, the smooth, creamy filling set to perfection, was a source of immense satisfaction. The final touch—decorating the top with glazed orange segments in a sunburst pattern—was surprisingly meditative. Arranging those tiny slices felt like creating a miniature work of art.

The result? A cheesecake that was not only stunning to look at, but tasted even better. The citrus notes were bright and refreshing, the cream cheese filling was flawlessly smooth and decadent, and the almond crust offered a delightful crunch. It was the perfect balance of sweet and tart, rich and light. It was a cheesecake worthy of a prize, a testament to the enduring appeal of classic recipes.

This recipe has given me more than just a delicious dessert. It's provided me with a sense of accomplishment, a connection to culinary history, and a reminder that even the simplest of ingredients, when combined with care and attention, can create something truly extraordinary. It’s a recipe I'll cherish, and one I highly recommend for anyone, regardless of their baking experience—a true taste of sunshine in a slice.

Ingredients:

Orange-almond crust:

  • 1 cup enriched flour, sifted
  • 1/4 cup sugar
  • 1 tablespoon orange peel, grated
  • 1/4 cup almonds, grated or finely chopped
  • 1/2 cup butter or margarine
  • 2 egg yolks
  • 1/4 teaspoon vanilla

Orange-cheese filling:

  • 30 ounces cream cheese, at room temperature
  • 1 3/4 cups sugar
  • 3 tablespoons enriched flour
  • 1 tablespoon orange peel, grated
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 5 eggs
  • 1 egg yolk
  • 1/4 cup heavy cream

Orange glaze:

  • 1 1/4 cups orange juice
  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons butter or margarine
  • 2 oranges, sectioned and well-drained
  • 1/2 cup heavy cream (for decoration)
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