Keto Orange Creamsicle Cheesecake Recipes

KETO CREAMSICLE CHEESECAKE

Steps:

• Bring mascarpone and cream cheese to room temp for easy mixing.
• Preheat oven to 325 degrees Fahrenheit.
• Cream together the mascarpone, cream cheese, monk fruit sweeteners, extracts, and zest.
• Add your heavy whipping cream and mix in.
• Add 1 egg and mix. Scrap down the sides of the bowl
• Add the next whole egg. Mix. Scrap down the sides of the bowl.
• Lastly mix in that egg yolk and scrap down the sides.
• Pour your mixture into your baking pan or dish. I used a 6.5 in cheesecake pan.
• Cook for 40 minutes or until the edges are set and the middle still jiggles. Ovens will vary.
• Allow to cool to room temp then place in fridge over night. If you can wait that long. ;)

ORANGE CREAMSICLE CHEESECAKE RECIPE

Steps:

• Preheat your oven to 325 degrees.
• Lightly spray a 9 inch springform pan with cooking spray and set it aside.
• Using a meat mallet or rolling pin, crush the graham crackers into crumbs. You can also use a food processor if you prefer.
• Place the crumbs in your baking pan, adding the sugar and stirring with a fork.
• Slowly drizzle the butter over the crumbs and toss with a fork. Press the crumbs into the pan and set the pan aside.
• In a large bowl, using an electric mixer, beat the cream cheese until it is smooth and creamy.
• Slowly drizzle in the sugar and mix until it is thoroughly combined.
• Add the eggs one at a time and blend after each one.
• Add the salt, vanilla, and orange juice concentrate, mixing thoroughly.
• Using a rubber spatula, pour and scrape the batter into the graham cracker crust, smoothing the top.
• Place it in the center of the oven and bake for 45-55 minutes.
• The cheesecake is done when the edges are lightly browned and mostly set, while the middle is still slightly jiggly. Resist the urge to open the oven to peek in until the time is up. The blasts of cool air from opening the oven can lead to cracking in the surface of the cheesecake.
• When the cheesecake is done, turn off the oven, crack the oven door, and leave it that way for about 30 minutes. This will help the cheesecake set up.
• After half an hour, remove the cheesecake to the countertop and let it cool there for about 2 hours.
• Cover the pan with plastic wrap and put the cheesecake in the fridge for 6-8 hours.
• Slice into wedges and serve.

ORANGE CREAMSICLE CHEESECAKE

Steps:

• Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into a standard 9 inch pie plate.
• Bloom the gelatin by sprinkling it over 1/4 cup of cold water. Let is sit for 5 minutes. Then mix in 1/4 cup very hot water. Stir until is almost all dissolved. You will strain out any lumps.
• Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
• Add in the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
• Add the food coloring to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
• Refrigerate at least 2-3 hours to set.
• Whip the cream until stiff peaks form.
• Dissolved 1 teaspoon of gelatin in 2 tablespoons of cold water. Since it is such a small amount of gelatin it should dissolve completely with just cold water.
• Mix in the sweetener and then the dissolved gelatin. Pipe onto the cheesecake. Garnish with orange slices. Store in the refrigerator.

KETO ORANGE CREAMSICLE CHEESECAKE

Steps:

• To make the crust: Preheat oven to 300 degrees and place the rack in the middle of the oven.
• In a medium bowl, thoroughly combine almond flour, granular keto sugar replacement, and melted butter with a fork. It should resemble wet sand.
• Lightly spray a 9-inch springform pan with avocado oil spray and transfer the almond flour mixture to the pan. Use your hands and press the mixture evenly into the bottom of the pan and 1/2- to 1-inch up the sides. You can also use the bottom of a glass or measuring cup to firmly pack the almond crust into the pan.
• Bake for about 10 minutes. Remove from oven and place on a cooling rack, let it cool completely. After the crust is out of the oven, turn up the temperature to 350 degrees.
• To make the cheesecake filling: Using a stand or a hand mixer to whip the cream cheese for 2 to 3 minutes until it is light and fluffy.
• Add the keto sugar replacement, sour cream, eggs, and additional yolk. Whip on medium speed until thoroughly combined, stopping once to scrape down the sides of the bowl.
• Remove half the mixture and transfer to another bowl. Add vanilla to one bowl and mix thoroughly. Add orange flavoring, lemon juice, orange zest, red and yellow food coloring into the second bowl and mix thoroughly. You can use as much or as little food coloring as you choose to get the orange color you like. Add one or two drops of food coloring and whisk before adding more so you have more control of the depth of the color.
• Pour half of the vanilla mixture onto the prepared crust, and all of the orange mixture on top of it, and finish with the remainder of the vanilla. Using a butter knife, gently swirl the layers together creating a marble-like pattern. Be careful not to over-swirl. You want a distinction between the two colors.
• Bake for 10 minutes, then reduce the oven temperature to 325 degrees and continue baking for another 35 minutes. The edges of the cheesecake will appear slightly puffed when done. The center will appear a bit soft, but not wet. Do not remove from the oven, but leave in oven with the door a few inches ajar, turn off the heat, and allow the cheesecake to set for 35 to 40 minutes.
• Remove from the oven and cool on a wire rack until it has fully cooled.
• Run a knife around the edge of the pan and remove the sides of the pan. Refrigerate for at least 4 hours before serving.