Creamsicle Cheesecake

I’ve been meaning to make this cheesecake for well over a year. One of my coworkers mentioned loving cheesecake, and that pushed it over the edge, finally. Good thing, as it turned out fabulous!

Ingredients:

Crust:

  • 1 10 ounce box of Lorna Doone shortbread cookies (they’re easier to find than I expected)
  • 1 stick salted butter, melted
  • tiny pinch of sea salt

Filling:

  • 4 8 ounce blocks of cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 eggs plus 2 yolks
  • 1 cup orange candy slices, chopped small, divided
  • zest of 1 orange
  • 1 teaspoon vanilla

The orange candies are the half moon, sugar coated ones. When you cut them up, don’t let them pile up or they’ll just stick back together in a big blob. Keep the bits as well separated as possible.

Preheat the oven to 375 degrees. Grease a 10″ springform pan.

In a food processor, grind up the cookies to small crumbs. Combine the crumbs with the melted butter and salt in a large bowl and stir until evenly moistened. Press into the bottom of the springform, and a bit up the sides if you don’t like a thick crust.

Bake for 12 minutes then set aside to cool. Reduce oven temp. to 325 degrees.

Brush any stray crumbs out of the food processor, then get it ready to go again. Mine has an 8 cup capacity, and was at the very max with this recipe. I thought for a while I might have to pour it into a bowl and use my hand mixer, but the Black & Decker powered through in the end.

Begin by combining the 4 blocks of cream cheese and the sugar until smooth and lump free. I didn’t actually get that well combined in this stage, as the processor was having a rough time.

Add the eggs one at a time. The liquid of the eggs will help get everything moving and actually blending well. Add the cream, then the vanilla and orange zest. Next, add half of the candy orange bits. Add them slowly, in little bits – big chunks all stuck together will really try your food processor.

Keep processing until smooth, then transfer to a large bowl.

Gently stir in the remaining orange bits, a few at a time, stirring in each addition before adding the next, to make sure that each piece is coated in batter and they can’t stick to each other.

Pour into the crust.

Bake at 325 for one hour, then reduce the heat to 300 and cook another 50 or so minutes, until the top seems evenly set.

Cool completely at room temperature (roughly 3 hours), then refrigerate at least 6 hours.

The center of mine had sunk by morning, but it still looked pretty nice!

Everyone at work was quite into it, myself included!

Creamsicle Cheesecake

Slightly adapted from Vanilla Sugar.

Crust:

  • 1-10 ounce box of Lorna Doone shortbread cookies
  • 1 stick salted butter, melted
  • tiny pinch of sea salt

Filling:

  • 4-8 ounce blocks of cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 eggs plus 2 yolks
  • 1 cup orange candy slices, chopped small, divided
  • zest of 1 orange
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees. Grease a 10″ springform pan.

In a food processor, grind up the cookies to small crumbs. Combine the crumbs with the melted butter and salt in a large bowl and stir until evenly moistened. Press evenly into the bottom of the springform. Bake for 12 minutes then set aside to cool. Reduce oven temp. to 325 degrees.

Combine the 4 blocks of cream cheese and the sugar in the food processor until smooth and lump free. Add the eggs one at a time, followed by the cream, then the vanilla and orange zest. Next, add half of the candy orange bits, slowly, a few pieces at a time. Keep processing until smooth, then transfer to a large bowl.

Gently stir in the remaining orange bits, a few at a time, stirring in each addition before adding the next, to make sure that each piece is coated in batter and they can’t stick to each other. Pour into the crust.

Bake at 325 for one hour, then reduce the heat to 300 and cook another 50 or so minutes, until the top is evenly set.

Cool completely at room temperature, then refrigerate at least 6 hours before serving.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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