ORANGE-SWIRLED CHEESECAKE DESSERT
Swirls of homemade orange curd meander through white chocolate cheesecake bars. The special bars might remind you of a childhood treat -Orange Creamsicles. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place cookies and almonds in a food processor; cover and process until fine crumbs form. Stir in butter. Press into an ungreased 9-in. square baking pan. Bake until set, about 15 minutes. Cool on a wire rack., Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and zest until blended. Cook and stir until thickened, about 2 minutes. Whisk a small amount of hot mixture into egg yolk. Return all to pan. Reduce heat. Cook, whisking continuously, 1 minute. Set aside to cool completely., Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool. , In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and white chocolate mixture just until combined., Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended. , Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl. , Bake at 325° until filling is set, 30-35 minutes. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 21g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE ORANGE CREAMSICLE CHEESECAKE
This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.
Provided by Jamie @ LoveBakesGoodCakes
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
- Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
- In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
- In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
- In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
- Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ORANGE RICOTTA CHEESECAKE
Since there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together. More delicate in texture than its iconic diner-display-case relative, it has a fine dusting of pistachios and confectioners' sugar that gives it a pretty finish.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 slices
Number Of Ingredients 9
Steps:
- Position an oven rack to the bottom third of the oven and preheat the oven to 325 degrees F.
- Spread the pistachios out on a baking sheet and bake until golden and toasted, 10 to 12 minutes. Transfer to a heat-safe plate to cool, then pulse them in a food processor until very finely ground. Transfer the ground pistachios to a small bowl and set aside.
- Set a 9-inch springform pan on top of a piece of parchment paper and trace a circle around it. Cut out the circle and set aside. Generously grease the bottom and sides of the pan with the room temperature butter, then press the parchment circle into the bottom of the pan.
- Put the ricotta and 2/3 cup sugar in the bowl of food processor and process until the mixture is smooth, about 30 seconds. Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla.
- In another large bowl, add the egg whites and whip using an electric mixer on medium-high speed until the eggs become foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue to whip the egg whites until medium peaks form, about 2 minutes. Use a rubber spatula to fold 1/3 of the beaten whites into the ricotta mixture until just incorporated and a few white streaks remain. Gently fold in the remaining whipped egg whites, folding until there are no white streaks remaining.
- Pour the mixture into the prepared springform pan and set it on a baking sheet. Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55 minutes to about 1 hour and 5 minutes. Transfer the cheesecake to a cooling rack and let it cool completely, about 1 hour. Cover the pan with plastic wrap and refrigerate at least 2 hours and up to 2 days before serving.
- To serve, run a thin knife or spatula around the cake to release it from the sides, then unclasp the latch of the pan. Dust the top of the cake with confectioners' sugar and sprinkle with the finely ground pistachios. Set the cheesecake on a cake platter, slice and serve.
ORANGE VANILLA SWIRL CHEESECAKE
Make and share this Orange Vanilla Swirl Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- To prepare crust, combine graham cracker crumbs and sugar in a bowl. Melt butter and stir thoroughly into crumb mixture.
- Lightly grease a 9-inch springform pan with butter. Press crumbs into bottom of the springform pan, working them up the sides if desired (a 1-cup measuring cup works well for this).
- Bake crust at 325 degrees for 15-20 minutes. Cool completely.*.
- Begin making the cheesecake filling by placing softened cream cheese into a large bowl. Mix sugar and corn starch in a bowl and then add to cream cheese; stir until smooth. (You can also use an electric mixer on the lowest speed, but doing so will add extra air into the cheesecake and increase the chance of cracking during baking.).
- Crack 4 eggs into a bowl; add eggs one at a time to the filling mixture and stir, scaping down the sides after adding each egg.
- Mix in sour cream.
- Place two cups of cream cheese mixture into a second bowl.
- In the original bowl, stir in vanilla and set aside.**.
- In the second bowl, add 2 egg yolks, orange extract, orange zest, and the food colorings, and stir.
- Using a 1-cup measure, pour mixtures into the center of the springform pan by alternating white and orange filling. (To create a "perfect" swirl, pour batter directly into the middle of the pan. Each additional pouring will form a new circle inside the last.).
- If desired: When finished pouring fillings into the pan, very slightly swirl the top of the cake with a knife to achieve a gentle marbling effect.
- Place into preheated oven (325 degrees) and bake for 80-90 minutes or until almost set. Sides should be set with a slight rippling effect at the center of the cake (the cake will completely set as it cools and is refrigerated).
- Remove from oven and place on a cooling rack. After about 30-60 minutes you can remove the outside of the springform; you may need to run a knife around the edge of the cheese cake to loosen the sides before removing the springform.
- After cooled, place uncovered cheesecake in the refrigerator for 6 hours or overnight before serving. Slice into 12-16 slices.
Nutrition Facts : Calories 651.7, Fat 54.5, SaturatedFat 33.4, Cholesterol 234.8, Sodium 482.5, Carbohydrate 29.4, Fiber 0.3, Sugar 21, Protein 12.6
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
ORANGE CHOCOLATE SWIRL CHEESECAKE
A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
Provided by Eloise Liberty
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
- Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
- In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
- Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
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- Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F., Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges.
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