Growing up here in the USA, a favorite treat of mine was THE orange creamsicle. All of my friends would go bonkers over chocolate, yet, i was the odd one out who would yearn for this creamy, dreamy, cloud-on-a-stick.
How did i get off the subject? Who knows, it seems to happen alot.
When i saw my new friend and fellow food blogger, Meals by Sheri’s post on an Orange Cream Cheesecake It was a must-make. By the way, if you haven’t already, check out her site, there are many, many good recipes there and she is a a fun friend to have on Facebook also.
I did tweak the recipe a bit, as always, but the general idea is the same. You can find the original recipe HERE.
~CRUST~
3 cups shortbread cookies crushed
5 TBS melted butter
1 TBS sugar
Combine all ingredients, incorporating the butter into cookie crumbs evenly. Press into 8″ spring-form pan that has been coated with cooking spray. Be sure to press firmly to the bottom and partially up the sides of pan. Bake in 350 degree oven for 10 minutes. Cool. Wrap bottom half of pan in aluminum foil and place pan in a larger pan filled with 1 inch of water ( This prevents the cheesecake from cracking when baking)
filling
3 8oz pkgs Cream Cheese softened at room temperature
1 cup sugar
1 cup (8 oz) sour cream at room temperature
Zest of 1 large fresh orange (about 2 tsp)
Juice of 1 large fresh orange (about 4 TBS)
1 1/2 tsp vanilla
4 eggs (also at room temperature)
Preheat oven to 400 degrees. In a large bowl, blend together cream cheese and sugar until smooth. Add sour cream, zest, orange juice and vanilla. Mix well. Slowly, add 1 egg at a time and blend. Add mixture onto cooled crust. Bake at 400 degrees for 10 minutes. Turn down heat to 350 and bake 45 minuites or 1 hour or until center is slightly set. Turn off oven, leaving cheesecake inside to finish cooking and cool for 1 hour, with oven door slightly ajar. Place cooled cheesecake in refrigerator while topping is setting, at least 4 hours, overnight is best.
~TOPPING~
2 1/2 cups water
1 small pkg orange jello
1 small pkg cook and serve vanilla pudding
1 large can of mandarin oranges drained and divided
In a small sauce pan, bring water to a low boil. Add jello and pudding mixture to boiling water mixing with a wire whisk almost constantly until mixture begins to thicken slightly, about 5-7 minutes. Let mixture cool. Cut 1/2 of the mandarin oranges into small pieces (about 1/4 inch) add to jello/pudding mixture. Cool in refrigerator for at least 4 hours, but overnight is best.
~Whipped cream~
1 pint heavy whipping cream
1 teaspoon sugar
1/2 teaspoon vanilla
Whip heavy whipping cream with the sugar and vanilla, top cheesecake when ready to serve.
Yes, you heard me right. I never learned to appreciate good chocolate until I was in my 30′s. I would be mortified at Easter when those cheap hollow bunnies would appear in my basket, those candied eyes staring out at me knowing that they were the only part going to be eaten. All those Cadbury eggs, with the center licked out, and the chocolate left to wither up in some odd corner of my room until mom would do a major cleaning.
Yes, i was the odd one.How did i get off the subject? Who knows, it seems to happen alot.
When i saw my new friend and fellow food blogger, Meals by Sheri’s post on an Orange Cream Cheesecake It was a must-make. By the way, if you haven’t already, check out her site, there are many, many good recipes there and she is a a fun friend to have on Facebook also.
I did tweak the recipe a bit, as always, but the general idea is the same. You can find the original recipe HERE.
~CRUST~
3 cups shortbread cookies crushed
5 TBS melted butter
1 TBS sugar
Combine all ingredients, incorporating the butter into cookie crumbs evenly. Press into 8″ spring-form pan that has been coated with cooking spray. Be sure to press firmly to the bottom and partially up the sides of pan. Bake in 350 degree oven for 10 minutes. Cool. Wrap bottom half of pan in aluminum foil and place pan in a larger pan filled with 1 inch of water ( This prevents the cheesecake from cracking when baking)
filling
3 8oz pkgs Cream Cheese softened at room temperature
1 cup sugar
1 cup (8 oz) sour cream at room temperature
Zest of 1 large fresh orange (about 2 tsp)
Juice of 1 large fresh orange (about 4 TBS)
1 1/2 tsp vanilla
4 eggs (also at room temperature)
Preheat oven to 400 degrees. In a large bowl, blend together cream cheese and sugar until smooth. Add sour cream, zest, orange juice and vanilla. Mix well. Slowly, add 1 egg at a time and blend. Add mixture onto cooled crust. Bake at 400 degrees for 10 minutes. Turn down heat to 350 and bake 45 minuites or 1 hour or until center is slightly set. Turn off oven, leaving cheesecake inside to finish cooking and cool for 1 hour, with oven door slightly ajar. Place cooled cheesecake in refrigerator while topping is setting, at least 4 hours, overnight is best.
~TOPPING~
2 1/2 cups water
1 small pkg orange jello
1 small pkg cook and serve vanilla pudding
1 large can of mandarin oranges drained and divided
In a small sauce pan, bring water to a low boil. Add jello and pudding mixture to boiling water mixing with a wire whisk almost constantly until mixture begins to thicken slightly, about 5-7 minutes. Let mixture cool. Cut 1/2 of the mandarin oranges into small pieces (about 1/4 inch) add to jello/pudding mixture. Cool in refrigerator for at least 4 hours, but overnight is best.
~Whipped cream~
1 pint heavy whipping cream
1 teaspoon sugar
1/2 teaspoon vanilla
Whip heavy whipping cream with the sugar and vanilla, top cheesecake when ready to serve.
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