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Orange Cream Dessert

A delightful summery dessert combining buttery cookie crust, creamy orange filling, and a glossy glaze for a perfect treat.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Contemporary
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams butter cookies, cookie crumbs, or speculaas cookies
  • 70 grams butter melted
For the filling
  • 2 packages lemon gelatin dessert
  • 450 milliliters orange juice divided
  • 120 milliliters water divided
  • 150 grams sugar divided
  • 450 grams sour cream
  • 400 milliliters heavy cream
  • 1 medium orange grated zest and juice
For the glaze
  • 1 package clear cake glaze

Method
 

Preparation of crust
  1. Crumble the cookies into fine crumbs and combine with melted butter until resembling wet sand.
  2. Press the mixture firmly into a greased 26 cm springform pan to form the crust.
Preparation of filling
  1. Prepare the lemon gelatin with 200 ml orange juice, 100 ml water, and 125 grams sugar according to the package instructions.
  2. Allow the mixture to cool, then fold in the sour cream, orange zest, and orange juice.
  3. Chill the mixture for 30 minutes.
  4. Whip the heavy cream until stiff and gently fold it into the cooled mixture.
  5. Spread the filling over the cookie base and refrigerate for 3 hours.
Preparation of glaze
  1. Bring the clear cake glaze to a gentle boil with 250 ml of orange juice and 25 grams of sugar, whisking until combined.
  2. Pour the glaze over the filling and let it set.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. To enhance flavor, try adding a splash of vanilla extract or using different cookie bases.