Orange Cream Cheesecake

Mix crushed biscuits with melted butter until evenly combined.

Press mixture firmly into the bottom of a lined 8-inch springform pan. Chill in the fridge while preparing the filling.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing gently after each addition.

Add heavy cream, flour, orange zest, orange juice, and vanilla extract. Mix until just combined (avoid overmixing).

Pour filling over the chilled biscuit base.

Bake in a water bath for 55–65 minutes, or until the edges are set but the center is slightly wobbly.

Turn off oven, open the door slightly, and let cheesecake cool inside for 1 hour before refrigerating for at least 4 hours (or overnight).

Make the Topping:

Whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Spread evenly over the cooled cheesecake.

Arrange fresh orange slices on top, sprinkle with orange zest, and decorate with edible flowers if desired.

Serving Tip:

Pair with an iced orange tea or citrus-infused drink for a refreshing dessert experience!