Cheesecake

Creamy Dreamsicle Cheesecake with Sugared Cream Sauce

I love chocolate and cheesecake. When I go to a restaurant, the first thing I do is look at the menu and (1) see if there is chocolate on the dessert menu (2) see if there is chocolate in the form of cheesecake. I tell you this because if you are a chocolate addict like I am, you may not think this recipe is for you since there is not one ounce of chocolate in here. But—this has become my favorite non-chocolate cheesecake. The recipe is from Cheesecake Extraordinaire by Mary H. Crownover. It is the very first cheesecake cookbook I purchased—back in the mid 90s. In the cookbook, the recipe is called Creamy Orange Swirl Cheesecake. The author describes it perfectly, “This citrus cheesecake tastes like a cross between orange sherbet and an orange julius beverage.

I brought this to our family reunion on the evening of National Cheesecake Day and it was gone so quickly that I was glad I kept a piece at home for later. It has a wonderful blend of vanilla and orange flavor. And oh, yes— you get to break out the vanilla liqueur while you are stirring up this cheesecake. {What a great way to make dessert!}

While you’ve got the bottle of vanilla liqueur out, you can make cheesecake shots and cocktails by mixing cranberry juice and Dr. McGillicuddy’s. There are two good drink recipes here.

Based on some of the comments from my winning Chocolate Explosion Cheesecake photo on Kraft Foods Facebook page, there are people who cannot eat chocolate or simply don’t like it so this is a perfect dessert for them too!

{Creamy Dreamsicle Cheesecake with Sugared Cream Sauce}

Vanilla Cookie Crust

11 vanilla sandwich cream cookies, crushed

3 tablespoons butter or margarine, melted (I always use butter)

In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto bottom of a greased 9-inch springform pan. (I place the crust in the freezer while I prepare the cheesecake batter.)

Creamy Dreamsicle Filling

24 ounces cream cheese, softened to room temperature

3/4 cup sugar

2 1/2 tablespoons whipping cream

5 teaspoons cornstarch

4 eggs (at room temperature)

1 egg yolk (at room temperature)

1/3 cup frozen orange juice concentrate, thawed

1 teaspoon finely shredded orange peel (sometimes I use a tangerine)

1/3 cup vanilla-flavored liqueur

1 1/4 teaspoons vanilla extract

In a large bowl combine cream cheese, sugar, whipping cream and cornstarch. **Cornstarch Tip: This stuff is tricky. Don’t just drop the powder into the batter or it will clump up and there is no way to get it smoothed out. Instead, put the 5 teaspoons of cornstarch into a tiny bowl or compote and then add just enough ice-cold water to stir it smooth. Then pour it into your batter.** Beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. (Don’t overbeat–too much air gets in the batter and will cause the cheesecake to crack.)

Remove half of the mixture and put into a small bowl; stir in orange juice concentrate and orange peel. Set aside. Stir in liqueur and vanilla extract into the remaining cream cheese mixture.

Pour the orange mixture over the crust. Top with the vanilla mixture. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect. (I don’t use food coloring so there isn’t much difference in color between the two mixtures.)

Bake at 350˚ for 15 minutes. Lower the temperature to 225˚ and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny but still has a “jiggle” to it. The cheesecake continues to bake and set even after you take it out of the oven. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill overnight.

Sugared Cream Sauce

1 cup sour cream

1 tablespoon sugar

1 tablespoon orange juice (I probably use at least 1 1/2 tablespoons)

1/2 teaspoon finely shredded orange peel

Fresh orange slices to garnish if desired

Stir together all sauce ingredients and refrigerate until ready to serve.

The sugared cream sauce is part of what makes this cheesecake so great so I encourage you to make it. It can be made ahead and served on the cheesecake or you can serve it in a bowl so guests can add their own.

You could change the recipe just by adding a different fruit juice and liqueur. I bet  it would be excellent with maraschino cherry juice in place of the orange juice and zest. What other combinations would you try?

0 Comments

  1. Oh YUM! I have been working on a dreamsicle cheesecake also :). Those flavors are pure bites of sunshine and happiness… just make you want to smile.

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