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Orange Creamsicle Cheesecake
Orange Creamsicle Cheesecake
- Recipe Submitted by Herb on 11/08/2014
Category: Kids, Holiday, Eggs, Cheesecakes, Fruit
Ingredients List
- ===========for the crust==============
- 1 1/2 cups (5 oz) finely ground graham crackers or ginger snap cookies
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
- zest of one orange, finely minced
- ===========for the filling===============
- 2 pounds cream cheese at room temperature
- 1 1/2 tablespoons vanilla extract
- 1/2 cup Cointreau
- 1 cup sugar
- 1 teaspoon orange extract
- 4 large eggs at room temperature
- 4 tablespoons heavy cream
- pinch of salt
- 1 cup sour cream
Directions
for the crust:
1. Heat the oven to 350℉
2. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9" spring form pan.
3. Chill for 1/2 hour to set the melted butter, and then pre-bake the crust for about 12 minutes in the pre-heated oven to ensure a nice crisp crust.
4. Let cool before filling with cream cheese filling.
---------------------------------------------
for the filling:
1. Set the oven temperature to 275℉ and make sure the rack is in the center.
2. In a stand mixer with the paddle attachment, cream the cream cheese, sugar and sour cream until well combined and very smooth. Add the Cointreau, vanilla and orange extracts, and the heavy cream, then add the salt and mix well to fully incorporate.
3. Slowly add the eggs, one at a time, scraping down the bowl as necessary. Once they have all been added, continue to mix on medium speed for another minute or two.
4. Place the spring form pan on top of a rimmed baking sheet, then pour the filling over the baked crust in the pan. Place the pan in the oven and cook for 1 hour and 45 minutes to 2 hours (mine took 1:55) until the edges are set, but the very center jiggles slightly (like Jello). Don't worry too much if your cake souffles a bit when baking. Mine did, but then settled nicely (without a single crack on its surface) once it had fully cooled.
5. Place the cake on a cooling rack, allow to cool 35-40 minutes, then run a knife around the inside edge of the pan to loosen. Allow to cool to room temperature, then place in the fridge to fully set. remove from the fridge 30-60 minutes before serving.
1. Heat the oven to 350℉
2. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9" spring form pan.
3. Chill for 1/2 hour to set the melted butter, and then pre-bake the crust for about 12 minutes in the pre-heated oven to ensure a nice crisp crust.
4. Let cool before filling with cream cheese filling.
---------------------------------------------
for the filling:
1. Set the oven temperature to 275℉ and make sure the rack is in the center.
2. In a stand mixer with the paddle attachment, cream the cream cheese, sugar and sour cream until well combined and very smooth. Add the Cointreau, vanilla and orange extracts, and the heavy cream, then add the salt and mix well to fully incorporate.
3. Slowly add the eggs, one at a time, scraping down the bowl as necessary. Once they have all been added, continue to mix on medium speed for another minute or two.
4. Place the spring form pan on top of a rimmed baking sheet, then pour the filling over the baked crust in the pan. Place the pan in the oven and cook for 1 hour and 45 minutes to 2 hours (mine took 1:55) until the edges are set, but the very center jiggles slightly (like Jello). Don't worry too much if your cake souffles a bit when baking. Mine did, but then settled nicely (without a single crack on its surface) once it had fully cooled.
5. Place the cake on a cooling rack, allow to cool 35-40 minutes, then run a knife around the inside edge of the pan to loosen. Allow to cool to room temperature, then place in the fridge to fully set. remove from the fridge 30-60 minutes before serving.
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