This is another converted recipe. Since this recipe uses orange juice concentrate, we added Instant Clearjel to thicken the filling.
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For the crust
1 2/3 cups graham cracker crumbs 
1/2 cup butter, melted
3 tablespoons granulated sugar
In a nine-inch springform pan , mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in the refrigerator to set the butter while you mix the filling.
For the filling
1/2 cup granulated sugar
2 tablespoons Instant Clearjel 
2 8-ounce packages of cream cheese
1 1/2 cups Bavarian Cream  (see substitutes)
1/2 cup orange juice concentrate
1 tablespoon fresh orange zest
1 teaspoon orange flavor 
Mix the sugar and Instant Clearjel together. In your stand-type mixer and with the paddle attachment, beat the cream cheese and sugar mixture together until it is soft and smooth. Add the Bavarian Cream, concentrate, zest, and flavor and continue beating, scraping down the sides, until smooth.
For the topping
Mix the Original Clearjel and sugar together in a small saucepan. Add the water. Heat and stir with a whisk until it is thick and bubbly. Add the marmalade. Stir until smooth. Spread over the top of the cheesecake. Refrigerate.
The sauce will be runny. You may wish to spoon the sauce over individual slices.
- You may substitute cornstarch for the Instant Clearjel . If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking. (Original Clearjel thickens when cooked.)
- You may substitute vanilla pudding for the Bavarian Cream.
What’s the Best Way to Cut a Cheesecake?
Use the right knife, a sharp, thin-bladed knife. Don’t use a serrated knife as filling and crumbs tend to stick to the serrations.
Cut with a downward pressure, dragging the knife as little as possible.
After each cut, wash and dry the knife so that you have a clean blade slicing through the cheesecake.