When we were kids, we had these orange and vanilla ice cream treats on a stick. The combination was divine. Why not do the same with a cheesecake?
The following recipe uses orange juice concentrate for the orange and a smooth vanilla filling. It is easy to make.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
For the crust
2 cups crushed graham crackers
4 tablespoons sugar
5 tablespoons butter, melted
For the filling
3 8-ounce packages of cream cheese, softened
3 large eggs
1 cup granulated sugar
2 tablespoon flour
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup frozen orange juice concentrate
orange extract or liqueur
a drop or two of both yellow and red food coloring to make an orange color
2 tablespoons whipping cream
whipped cream for garnish
Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
- Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.
- Remove two cups of the filling and add the orange juice concentrate, extract, and coloring to the removed filling. Set aside.
- Add the whipping cream to the remaining vanilla filling. Spread the vanilla filling in the on the crust. Carefully spoon the orange filling around the edge of the cheesecake letting the orange filling flow to the center. Smooth if necessary.
- Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just slightly jiggly. Because it is not as thick, a ten-inch cheesecake will bake more quickly than a nine.
- Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. Garnish with whipped cream.