Irresistible Aperol Spritz Cheesecake: Your Ultimate Guide to a Zesty Summer Dessert

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Prepare to be enchanted by a dessert that perfectly captures the vibrant essence of spring and summer: the Aperol Spritz Cheesecake. If you’re a connoisseur of the iconic Italian aperitif and a devotee of creamy cheesecakes, then this recipe is truly a dream come true. Imagine a culinary masterpiece that marries the zesty, bittersweet notes of Aperol and fresh orange with the luxurious texture of a classic cheesecake, all resting on a delicate orange cookie crust and crowned with an elegant champagne ganache. It’s not just a dessert; it’s an experience, designed to bring joy and a burst of sunshine to any occasion.

This incredible cheesecake is more than just a sweet treat; it’s a celebration of flavor and texture. Each component plays a vital role in creating a harmonious symphony for your palate. The bright, citrusy notes from the orange cookie crust provide a delightful crunch and a foundational layer of flavor. The cheesecake filling itself is a velvety smooth blend where the unique, dry grapefruit and rhubarb undertones of Aperol beautifully intertwine with sweet orange, creating a light yet rich and utterly refreshing taste. And to top it all off, a sophisticated champagne ganache adds a delicate fizz and a touch of luxury, making every bite an unforgettable moment.

Whether you’re hosting a sophisticated garden party, a casual backyard barbecue, or simply craving a unique dessert to brighten your day, this Aperol Spritz Cheesecake is the perfect choice. Its striking appearance, adorned with fresh orange slices and vibrant mint leaves, makes it an undeniable showstopper that will impress your friends and family. This recipe proves that cheesecakes, while requiring a bit of patience, are surprisingly straightforward to assemble. The key to success lies in allowing ample time for baking and, most importantly, for the crucial overnight chilling period, which ensures a perfectly set, silky-smooth texture. Trust us, the wait is absolutely worth it for this delightful creation!

For those eager to explore more delightful cheesecake creations, be sure to try our Honey and Lemon Cheesecake, offering a comforting classic with a tangy twist, or indulge in the fresh, seasonal flavors of our Fresh Raspberry Cheesecake. If you’re a coffee lover, our rich and decadent Espresso Chocolate Cheesecake is an absolute must-try. Each recipe is crafted to bring joy to your kitchen and your taste buds.

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WHY YOU WILL LOVE THIS A PEROL SPRITZ CHEESECAKE RECIPE

This isn’t just another cheesecake recipe; it’s a culinary journey that promises a truly exceptional dessert experience. Here’s why this Aperol Spritz Cheesecake is destined to become your new favorite:

• A Sophisticated Twist on a Classic Drink: If you adore the refreshing, bittersweet complexity of an Aperol Spritz, imagine that captivating flavor transformed into a rich, creamy cake. This cheesecake captures the essence of the beloved summer cocktail, delivering those same delightful notes in a decadent dessert form. It’s an innovative way to enjoy your favorite drink!
• Unforgettable Flavor Profile: The magic truly happens when the distinctive dry grapefruit and subtle rhubarb notes of Aperol meet the bright, zesty sweetness of fresh orange juice and the elegant effervescence of champagne. This creates a multi-layered flavor experience that is both bold and beautifully balanced, leaving a wonderfully fresh and summery taste on your palate.
• Crispy, Aromatic Orange Cookie Crust: Forget bland crusts! Our recipe features a crispy, buttery cookie crust infused with fragrant orange zest. This isn’t just a base; it’s an integral part of the flavor profile, adding a vital textural contrast and a burst of citrus aroma that elevates the entire cheesecake to an extraordinary level. It’s the perfect counterpoint to the creamy filling.
• Perfect for Any Celebration: This cheesecake is not only delicious but also incredibly elegant and visually appealing. Its vibrant colors and unique flavor make it an ideal dessert for spring brunches, summer gatherings, holiday celebrations, or simply as a special treat to share with loved ones. It’s guaranteed to be a conversation starter!
• Surprisingly Simple to Master: While it looks and tastes incredibly gourmet, this Aperol Spritz Cheesecake is designed to be accessible for home bakers. With clear instructions and a bit of patience, you’ll achieve a professional-quality dessert every time. The satisfaction of creating something so impressive is immense!

ESSENTIAL INGREDIENTS FOR YOUR APEROL SPRITZ CHEESECAKE

Creating this spectacular Aperol Spritz cheesecake relies on a few key ingredients, each chosen to contribute to its unique flavor and luxurious texture. Understanding the role of each component will help you achieve the best possible results:

• Aperol: This vibrant Italian aperitif is the star of our cheesecake. You’ll typically find Aperol in most major supermarkets or specialized alcohol shops. Its distinctive bittersweet flavor, with its lovely dry grapefruit and subtle rhubarb notes, is absolutely crucial. It imparts a refreshing tang and a truly summery essence to the cheesecake, making it incredibly fresh and unique. Don’t skip it; it’s what makes this cheesecake truly special!
• Organic Orange: For this recipe, we utilize both the zest and the freshly squeezed juice of an orange. Choosing an organic orange is highly recommended, especially since you’ll be using the zest directly in the crust, ensuring no unwanted pesticides. Freshly squeezed orange juice (without pulp for a smoother texture) provides the most authentic and vibrant citrus flavor, but a good quality store-bought orange juice can also be used in a pinch. The zest contributes an intense aromatic burst that complements the Aperol beautifully.
• Champagne/Sweet Sparkling Wine: This ingredient is specifically for the elegant ganache topping. It’s important to use a sweet variety, not an expensive one, as it will be reduced. A sweet Asti or Prosecco works wonderfully. The sweetness helps balance the naturally bitter notes of Aperol, creating a harmonious flavor profile for the ganache. Reducing the champagne concentrates its flavor and creates the perfect consistency for a smooth, pourable white chocolate ganache.
• Digestive Cookies or Graham Crackers: The foundation of our cheesecake is a deliciously crunchy crust. In many regions, including Denmark where this recipe originates, Digestive cookies are a readily available and excellent alternative to graham crackers. Both provide a fantastic buttery, slightly sweet base. If graham crackers are accessible to you, feel free to use them; otherwise, Digestives are a perfect substitute, offering a similar texture and mild flavor that pairs wonderfully with orange zest.
• Full-Fat Cream Cheese: The secret to a rich, velvety cheesecake is full-fat cream cheese. It’s absolutely essential for achieving that signature creamy texture and robust flavor. Equally important is ensuring your cream cheese is at room temperature before you begin mixing. Taking it out of the fridge 1-2 hours prior to baking allows it to soften, preventing lumps and ensuring a perfectly smooth, evenly blended batter.
• Sour Cream (18%): Sour cream adds a delightful tanginess and contributes to the cheesecake’s moist, dense, yet creamy texture. Like the cream cheese, it’s vital to measure your sour cream and let it come to room temperature for 1-2 hours before baking. This ensures it incorporates smoothly into the batter, preventing any temperature shock that could affect the consistency.
• Large Eggs: Eggs are the primary binding agent in cheesecake, helping it set into a firm yet custardy dessert. For optimal results and to prevent over-mixing, ensure your eggs are also at room temperature. This allows them to emulsify better with the other ingredients, leading to a consistently smooth and crack-free cheesecake. Take them out of the fridge 1-2 hours before you start baking.
• Granulated Sugar & Vanilla Extract: These pantry staples provide the necessary sweetness and a warm aromatic backdrop that rounds out all the vibrant flavors.
• Unsalted Butter: Essential for binding the cookie crust together, adding richness and ensuring a perfectly crisp base.

Refer to the detailed recipe card below for exact quantities for each ingredient.

INSTRUCTIONS – PERFECT ORANGE COOKIE CRUST

The foundation of any great cheesecake is a superb crust. This orange cookie crust adds a wonderful citrusy crunch that perfectly complements the creamy Aperol filling. Follow these steps for a flawless base:

1. Prepare Your Oven: Begin by preheating your oven to 165ºC (approximately 325ºF) in a conventional oven setting. Proper preheating ensures an even bake for your crust.
2. Craft the Cookie Crumble: In the bowl of a food processor, combine your Digestive cookies (or graham crackers), granulated sugar, and the vibrant zest of an organic orange. Process these ingredients together until they form a fine, sand-like texture. It should be consistent with no large chunks of cookie remaining. While this is processing, gently melt your butter. Once the cookies are finely crushed, pour the melted butter into the food processor and pulse until everything is thoroughly combined and resembles wet sand.
3. Form the Crust: Take a 20 cm (8-inch) springform cake pan and line the bottom with parchment paper. This simple step will make it incredibly easy to remove your cheesecake later. Transfer the cookie crumble mixture into the prepared pan. Using the bottom of a flat glass or a measuring cup, firmly press the cookie crust mixture down to create an even, compact layer across the bottom. For a professional finish and to prevent seepage, gently press some of the mixture up against the sides of the pan, forming a slight edge. Ensure it’s well-packed and flattened out to prevent crumbling once baked.
4. Pre-Bake the Crust: Bake the crust in your preheated oven for 10 minutes. This pre-baking step is crucial for achieving a crisp, firm crust that won’t become soggy from the cheesecake filling.
5. Cool and Prepare for Water Bath: After baking, remove the crust from the oven and allow it to cool completely on a wire rack until it’s cool to the touch. Once cool, meticulously wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Ensure the foil goes all the way up the sides of the pan, forming a secure seal. This is a critical step to prevent any water from entering the pan when the cheesecake bakes in a water bath, which could otherwise lead to a wet, unappetizing crust. Set the prepared pan aside.

INSTRUCTIONS – CRAFTING THE CREAMY APEROL CHEESECAKE FILLING

This is where the magic truly happens, transforming simple ingredients into a luscious, flavor-packed cheesecake. Remember to be gentle with your mixing to achieve that signature smooth, crack-free top.

1. Cream the Cream Cheese: In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for about 1 minute. This initial step softens it further and ensures there are no lumps.
2. Gradually Add Sugar: With the mixer still on low speed, gradually add the granulated sugar to the cream cheese. Continue mixing until the sugar is fully incorporated and the mixture is smooth and light. Once all the sugar is added, stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix again for another minute on low speed to ensure everything is evenly combined.
3. Incorporate Liquids and Flavorings: Now, add the room-temperature sour cream, vanilla extract, fresh orange juice, and Aperol to the cream cheese mixture. Mix on low speed just until these ingredients are combined. Be careful not to overmix at this stage, as incorporating too much air can lead to cracks in your finished cheesecake.
4. Add Eggs Gently: This is a crucial step for a smooth cheesecake. Add one large room-temperature egg at a time, mixing on low speed only until each egg is just combined with the batter. Do not overmix after adding the eggs. Once all three eggs have been incorporated, scrape down the sides and bottom of the bowl one final time with your rubber spatula and give it a very gentle, quick mix to ensure all ingredients are thoroughly blended without incorporating excess air.
5. Pour and Prepare for Water Bath: Carefully pour the cheesecake batter into your prepared springform pan with the cooled orange cookie crust and aluminum foil wrap. Give the pan a few gentle taps on the counter. This helps release any trapped air bubbles from the batter, which can cause imperfections on the cheesecake’s surface. Double-check the aluminum foil around the pan to ensure it hasn’t ripped and provides a watertight seal for the water bath.
6. Set Up the Water Bath (Bain-Marie): Boil water in a kettle. Select a large metal roasting tin or pan that is at least 5 cm (2 inches) tall and wider than your springform pan. Carefully place the cheesecake-filled springform pan into this larger roasting tin. Pour the boiling water into the roasting tin around the cheesecake pan. The water should come up about one-third of the way up the side of the cheesecake pan.
7. Bake with Care: Gently and carefully lift the roasting tin with the cheesecake into your preheated 165ºC (325ºF) oven. Be very mindful not to let any water splash over the top of the aluminum foil and into the cheesecake batter. Bake for 1 hour and 20 minutes.
8. Check for Doneness and Cool Gradually: After the baking time, gently jiggle the roasting tray. The cheesecake should still have a slight wobble in the very center, but the edges should be set. This “wobble” indicates a perfectly cooked, creamy cheesecake. Turn off the oven, prop the oven door slightly ajar (you can use a wooden spoon), and allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling process is vital for preventing cracks.
9. Continue Cooling: After 1 hour in the oven, carefully remove the roasting tin from the oven and lift the cheesecake pan out of the water bath. Remove the aluminum foil from around the springform pan. Place the cheesecake (still in its springform pan) on a wire cooling rack and let it cool completely to room temperature, which will take approximately 1 hour.
10. The Critical Chill: Once the cheesecake has reached room temperature, the most challenging, yet most important, step begins: chilling. Place the cheesecake, still in its springform pan, into the refrigerator. Let it set for a minimum of 6 hours, but ideally, for the best possible texture and flavor, allow it to chill overnight. This extended chilling time ensures the cheesecake is perfectly firm, creamy, and slices beautifully.

INSTRUCTIONS – LUSCIOUS CHAMPAGNE GANACHE

This elegant champagne white chocolate ganache is the perfect finishing touch, adding a shimmering, subtly effervescent layer to your Aperol Spritz Cheesecake.

1. Prepare the White Chocolate: If you are using a block of white chocolate, chop it finely. If you are using chocolate chips, you can skip this step, though finely chopped chocolate melts more smoothly and evenly.
2. Reduce the Sparkling Wine: Pour the sweet sparkling wine into a small saucepan. Bring it to a boil over medium-high heat, then immediately reduce the heat to a simmer. Let it gently simmer until the liquid has reduced to approximately one-quarter of its original volume. This reduction process concentrates the champagne’s flavor and ensures the ganache isn’t too liquid.
3. Create the Ganache: Once the sparkling wine has reduced, measure out 35g of the concentrated liquid and immediately pour it over your chopped white chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute; this allows the hot liquid to begin melting the chocolate. After 1 minute, gently stir the mixture with a rubber spatula, starting from the center and working outwards, until it becomes completely smooth and glossy. If any chocolate pieces remain unmelted, place the bowl in the microwave for 15-second intervals, stirring after each, or set it over a bain-marie (a bowl over a pot of simmering water) and stir until smooth. It’s important not to overheat it. Let the ganache cool slightly to around body temperature—it should be warm but not hot—before pouring.

4. Decorate and Serve: Once your cheesecake is thoroughly chilled, carefully remove it from the springform pan and transfer it onto your chosen serving plate. Pour the slightly cooled ganache evenly over the top of the cheesecake, allowing it to gently drip down the sides for an elegant effect. For decoration, take an organic orange, cut some very thin slices, and then cut those slices in half. Gently twist each half-slice and artfully arrange them around the top edge of the cake. Finally, scatter small, fresh mint leaves across the top for a pop of color and an additional aromatic touch. Your stunning Aperol Spritz Cheesecake is now ready to be served and enjoyed!

THE SCIENCE BEHIND THE WATER BATH: WHY IT’S ESSENTIAL FOR CHEESECAKE PERFECTION

Baking a cheesecake in a water bath, also known as a bain-marie, might seem like an extra step, but it is absolutely crucial for achieving that perfectly smooth, creamy, and crack-free cheesecake that we all desire. Understanding why this method works will help you appreciate its importance in your baking process.

Here’s why baking a cheesecake in a water bath is so important:

• Gentle, Even Heat Distribution: Cheesecakes are delicate custards, and they don’t respond well to direct, high heat. A water bath creates a moist, even, and consistent baking environment. Water heats up slowly and maintains a steady temperature, transferring that gentle heat to the cheesecake. This prevents the edges from baking too quickly and becoming dry and rubbery before the center has a chance to set.
• Prevents Over-Baking: Without a water bath, the outer edges of the cheesecake can easily over-bake, leading to a tough, curdled texture. The water bath acts as a buffer, ensuring the entire cheesecake bakes at a more controlled pace, resulting in a uniformly tender and creamy consistency from edge to center.
• Adds Moisture and Prevents Drying: The steam generated by the hot water in the roasting pan fills the oven environment. This added moisture helps prevent the cheesecake’s surface from drying out, which is a common cause of cracks. A moist environment keeps the top supple and smooth as it bakes.
• Minimizes Cracking: Cracks in cheesecakes are often caused by uneven baking or rapid temperature changes. By providing gentle heat and a moist environment, the water bath significantly reduces the likelihood of cracks forming. The slow cooling process (first in the oven with the door ajar, then on a cooling rack) further prevents thermal shock, which can also contribute to cracking.
• Ensures a Smooth, Lopsided-Free Top: When baked without a water bath, cheesecakes tend to puff up significantly in the center and then collapse, leaving a lopsided or sunken appearance. The gentle, even heat of the water bath allows the cheesecake to rise slowly and evenly, ensuring a beautifully flat, smooth top.

In essence, the hot water acts as a protective shield for your delicate cheesecake, guaranteeing that it emerges from the oven with a flawless, velvety smooth texture and a rich, creamy consistency every single time. It’s a small effort that yields monumental results in cheesecake perfection.

ESSENTIAL EQUIPMENT FOR CHEESECAKE SUCCESS

Having the right tools can make all the difference in ensuring your Aperol Spritz Cheesecake turns out perfectly. Here’s a list of essential equipment:

• 20 cm (8-inch) Springform Baking Pan: This is a non-negotiable item for cheesecakes. The removable sides allow for easy release of the delicate cake without damaging its structure. Using one with a tight seal is best, but remember that the aluminum foil will provide the primary water barrier.
• Parchment Paper: For lining the bottom of your springform pan. This prevents sticking and makes transferring the finished cheesecake a breeze.
• Food Processor: Indispensable for creating a perfectly fine, even cookie crumble for your crust. It saves time and ensures a consistent texture.
• Hand Mixer or Stand Mixer (with Paddle Attachment): Essential for smoothly combining the cream cheese and other filling ingredients. The paddle attachment is preferred as it incorporates less air than a whisk, reducing the risk of cracks.
• Rubber Spatula: Crucial for scraping down the sides of the mixing bowl, ensuring all ingredients are thoroughly incorporated without overmixing. It’s also gentle for folding in ingredients.
• Kettle: For quickly boiling water for your water bath.
• Large Roasting Pan or Metal Tin: You’ll need a pan that is at least 5 cm (2 inches) tall and large enough to comfortably hold your springform pan while allowing space for water around it. This is for the water bath.
• Heavy-Duty Aluminum Foil: Absolutely critical for wrapping your springform pan. Use a double layer to create a secure, watertight barrier, preventing any water from seeping into your crust during the water bath.
• Wire Cooling Rack: For allowing your baked cheesecake to cool evenly and gradually to room temperature after its time in the oven.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Heatproof Bowls: For preparing your ganache over a bain-marie if needed, and for holding your chocolate.

Investing in these basic tools will not only make baking this cheesecake easier but will also set you up for success with many other baking projects.

STORAGE TIPS FOR YOUR APEROL SPRITZ CHEESECAKE

To keep your delicious Aperol Spritz Cheesecake fresh and flavorful, proper storage is key. Following these guidelines will ensure you can enjoy your dessert for several days:

• Refrigeration is Essential: Due to its dairy-based ingredients, cheesecake must always be stored in the refrigerator.
• Airtight Container: The best way to store your cheesecake is in an airtight container. If you don’t have a container large enough for the whole cake, you can gently cover it with plastic wrap, ensuring it doesn’t touch the ganache or decorations too much. A cake dome is also an excellent option. This prevents the cheesecake from absorbing odors from other foods in the fridge and keeps it from drying out.
• Best Enjoyment Period: This Aperol Spritz Cheesecake is best enjoyed within 3-5 days when stored correctly in the refrigerator. The flavors tend to meld and deepen slightly after the first day, often tasting even better!
• Freezing (Optional): If you wish to store it for longer, cheesecake freezes exceptionally well. To freeze, ensure the cheesecake is completely chilled and firm. You can freeze it whole or in individual slices. Wrap the cheesecake (or slices) tightly in several layers of plastic wrap, then an additional layer of aluminum foil. This double-layer protection helps prevent freezer burn. It can be stored in the freezer for up to 1-2 months. Thaw frozen cheesecake overnight in the refrigerator before serving.

By following these simple storage tips, you can savor your homemade Aperol Spritz Cheesecake over several days, maintaining its delightful taste and texture.

MY TOP TIPS FOR CHEESECAKE PERFECTION

Achieving a show-stopping Aperol Spritz Cheesecake with a smooth, crack-free top and creamy texture isn’t difficult, but it does benefit from a few expert tips:

• Don’t Overmix Your Batter: This is arguably the most crucial tip for cheesecake success. Overmixing incorporates too much air into the batter, which causes the cheesecake to puff up excessively in the oven and then collapse and crack as it cools. Always mix on low speed and only until ingredients are just combined. After adding all components, I always use a rubber spatula to give the batter one final, gentle fold from the bottom of the bowl, ensuring everything is incorporated without introducing extra air.
• Ensure All Ingredients are at Room Temperature: This cannot be stressed enough! Room temperature cream cheese, sour cream, and eggs emulsify much more easily and evenly, resulting in a silky-smooth batter without lumps. Cold ingredients will resist blending, leading to an overmixed batter or an inconsistent texture. Plan ahead and take them out of the fridge 1-2 hours before you start.
• The Gentle Cooling Process is Key: After baking, resist the urge to immediately pull your cheesecake out of the oven. The gradual cooling in the oven with the door ajar, followed by cooling on a wire rack, and finally chilling in the fridge, prevents thermal shock. Thermal shock is a major culprit for cheesecake cracks. Patience here is rewarded!
• Prepare Your Springform Pan Meticulously: The double layer of heavy-duty aluminum foil around your springform pan for the water bath is not optional. Water seeping into the crust is a common issue that results in a soggy, unpleasant base. Ensure it’s securely wrapped and sealed.
• Trust the “Wobbly Middle”: A perfectly baked cheesecake will still have a slight wobble in the center when you gently shake the pan. The edges should be set, but the middle will look a bit like firm Jell-O. It will continue to set as it cools and chills. An un-wobbly center means it’s likely overbaked.
• Quality Ingredients Matter: Especially for a dessert where key flavors like Aperol and orange shine, using good quality ingredients will make a noticeable difference in the final taste. Opt for organic oranges if possible for the best zest and juice.
• Patience During Chilling: The overnight chill is essential. It allows the cheesecake to fully set, firm up, and for all the flavors to meld beautifully. Trying to slice it too early will result in a messy, unset cheesecake.

By keeping these tips in mind, you’re well on your way to baking an absolutely perfect Aperol Spritz Cheesecake that will impress everyone who tastes it!

OTHER DELIGHTFUL CHEESECAKE RECIPES TO EXPLORE

If you’ve fallen in love with the art of cheesecake making, there’s a whole world of flavors waiting to be discovered. Here are some other fantastic cheesecake recipes that are sure to please:

We absolutely love seeing your creations! If you bake this incredible Aperol Spritz Cheesecake, please make sure to tag me on Instagram @juliemarieeats and share your masterpiece. Your feedback means the world to us, so please leave a review below to let us know how much you loved it! For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.

Aperol Spritz Cheesecake

Indulge in this delightful Aperol Spritz Cheesecake featuring a zesty orange cookie crust, a luxuriously creamy Aperol and orange cheesecake filling, all crowned with an exquisite champagne ganache. A perfect dessert for vibrant spring and summer gatherings.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dessert

Servings 8

Equipment

• 20 cm spring baking pan
• Food processor
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Large roasting pan (for water bath)
• Wire cooling rack

Ingredients

 

 

ORANGE COOKIE CRUST

• 200 g digestive cookies or graham cracker crumbs
• 1.5 tablespoon granulated sugar
• Zest of one organic orange
• 45 g unsalted butter melted

CHEESECAKE FILLING

• 600 g full-fat cream cheese room temperature
• 150 g granulated sugar
• 75 g sour cream (18% fat) room temperature
• 1 tablespoon freshly squeezed orange juice
• 2 tablespoon Aperol
• 1 teaspoon vanilla extract
• 3 large eggs room temperature

CHAMPAGNE WHITE CHOCOLATE GANACHE

• 100 g white chocolate finely chopped or chocolate chips
• 165 g sweet sparkling wine e.g., Asti, Prosecco

Instructions

 

ORANGE COOKIE CRUST

• Preheat your conventional oven to 165ºC (325ºF).
• In a food processor, combine the digestive cookies (or graham cracker crumbs), granulated sugar, and orange zest. Blend until a fine, sand-like texture is achieved. Melt the butter and add it to the food processor, blending until the mixture is thoroughly combined and moist.
  200 g digestive cookies or graham cracker, 1.5 tablespoon granulated sugar, 45 g butter, Zest of an organic orange
• Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Transfer the cookie crumble mixture to the pan. Use the bottom of a glass to firmly press the crust down evenly across the bottom and slightly up the sides of the pan.
• Bake the crust for 10 minutes. Remove from the oven and let it cool completely until it’s cool to the touch.
• Once cooled, wrap a double layer of heavy-duty aluminum foil tightly around the outside of the springform pan. Ensure it forms a secure, watertight seal to prevent water from entering during the water bath. Set aside.

CHEESECAKE FILLING

• In a large mixing bowl, using a hand mixer or a stand mixer with a paddle attachment, cream the room-temperature full-fat cream cheese on low speed for 1 minute until smooth. Gradually add the granulated sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl and mix for another minute on low speed.
  600 g cream cheese, 150 g granulated sugar
• Add the room-temperature sour cream, vanilla extract, orange juice, and Aperol. Mix on low speed just until combined. Then, add the room-temperature eggs one at a time, mixing on low speed only until each egg is just incorporated. Avoid overmixing once the eggs are added. Scrape down the bowl sides and bottom one final time and give a quick, gentle stir to ensure everything is blended.
  75 g sour cream 18%, 1 tablespoon orange juice, 2 tablespoon Aperol, 3 large eggs, 1 teaspoon vanilla extract
• Pour the cheesecake batter into the prepared springform pan. Gently tap the pan a few times on the counter to release any air bubbles. Double-check that the aluminum foil wrap is still intact and secure.
• Boil water in a kettle. Place the cheesecake pan (wrapped in foil) into a larger metal roasting tin that is at least 5 cm tall. Pour the boiling water into the roasting tin around the cheesecake pan, ensuring the water level comes up about one-third of the way up the side of the cheesecake pan. Carefully transfer the roasting tin with the cheesecake into the preheated oven, taking care not to splash water onto the cheesecake.
• Bake for 1 hour and 20 minutes.
• After baking, gently shake the roasting tray. The cheesecake should still be slightly wobbly in the middle but set around the edges. Turn off the oven, prop the oven door slightly open (e.g., with a wooden spoon), and let the cheesecake cool gradually in the oven for 1 hour.
• Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the aluminum foil. Place the cheesecake (still in its springform pan) on a wire cooling rack and let it cool completely to room temperature, about 1 hour.
• Finally, once at room temperature, place the cheesecake in the fridge and let it chill and set for at least 6 hours, preferably overnight, for the best texture and flavor.

CHAMPAGNE WHITE CHOCOLATE GANACHE & DECORATION

• Finely chop the white chocolate if not using chocolate chips.
  100 g white chocolate
• In a small saucepan, bring the sweet sparkling wine to a boil. Reduce heat and let it simmer until the liquid has reduced to about one-quarter of its original volume. Measure 35g of this concentrated sparkling wine reduction and pour it over the chopped white chocolate in a heatproof bowl. Let it sit for 1 minute, then stir with a rubber spatula until smooth and glossy. If necessary, microwave for 15 seconds or use a bain-marie to fully melt any remaining chocolate. Let the ganache cool slightly to body temperature before use.
  165 g any sweet sparkling wine
• Once the cheesecake is chilled, remove it from the springform pan and transfer it to your serving plate. Pour the ganache over the top, allowing some to drip elegantly down the sides. Thinly slice an organic orange, cut the slices in half, twist them, and arrange them around the cake. Garnish with small mint leaves. Your cheesecake is now ready to be served!
• Store any leftovers in the fridge, covered with a lid or airtight container.
• This cheesecake is best enjoyed within a few days.
• We hope you adore this recipe as much as we do!

Nutrition

Carbohydrates: 53gProtein: 10gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 146mgSodium: 445mgPotassium: 245mgFiber: 1gSugar: 38gVitamin A: 1172IUVitamin C: 1mgCalcium: 145mgIron: 2mg

Keyword Aperol Spritz Cheesecake, orange cheesecake, champagne ganache, summer dessert, spring dessert

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