orange cream cheesecake
A stunning orange-flavored cheesecake with a silky-smooth texture, made with orange gelatin, cream cheese, and cream.
Ingredients
graham cracker crumbs
2 cups
ground cinnamon
1 teaspoon
grated orange peel
1 teaspoon
butter (melted)
1/2 cup
orange gelatin
1 package (3 ounces)
cream cheese (softened)
3 packages (8 ounces each)
sugar
1-1/4 cups
evaporated milk
1 can (5 ounces)
lemon juice
1 teaspoon
orange juice concentrate
1/3 cup
vanilla extract
1 teaspoon
unflavored gelatin
1 envelope
cold water
2 tablespoons
boiling water
2 tablespoons
frozen whipped topping (thawed)
1 carton (8 ounces)
whipped topping (for topping)
2 cups
sugar (for topping)
1/4 cup
Lemon slices, orange peel strips, kumquats and lemon balm (for garnish, optional)
Instructions
1
Make crust
In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
2
Prepare gelatin
Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
3
Make filling
In a large mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla.
4
Combine gelatin and filling
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
5
Make topping
For topping, in a large mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight.
6
Garnish
Garnish with lemon slices, orange peel strips, kumquats and lemon balm if desired.
