I don’t know what it is but for the last couple of months, all I’ve wanted to do is make as many tasty orange creamsicle desserts as I can. Pretty sure it started with the Orange Creamsicle truffles I made. Then it was my Orange Creamsicle Cake (recipe coming soon, I promise) which was incredible. So a few weeks ago I decided to try a little experiment and see if I could whip a cheesecake up that tasted like those tasty orange treats.
After one bite, I knew I would have to admit that I made a cheesecake that would rival even my very own Proposal Lemon Cheesecake. The texture is incredible and the taste is fantastic. Just enough of that creamsicle flavor with a rich cheesecake taste.
A few things to note about this recipe. Make sure the eggs, sour cream, butter, and cream cheese all come to room temperature. For me this takes at least 3 hours and this isn’t something you can rush with the microwave. If all of these aren’t at room temperature the texture won’t be right.
Also, allow the cheesecake to cool at room temperature for about 4 hours before placing it in the fridge. I tried to skip this step and I ended up with a sad and cracked (while still delicious) cheesecake.
4 Eggs at Room Temperature
1 ½ Cups Sour Cream at Room Temperature
1 Stick of Butter at Room Temperature
3 – 8 oz. Packages Cream Cheese at Room Temperature
1 ½ Cups Sugar
2 TBSP Corn Starch
1 ½ tsp. Vanilla Extract
¼ Cup Fresh Orange Juice
1 TBSP Orange Zest
1 tsp. Orange Extract
1 – 12 oz. Package White Chocolate Chips
½ Cup Heavy Cream
- Preheat oven to 300°.
- Mix eggs and sour cream together until combined, set aside.
- In separate bowl, cream butter and cream cheese together until smooth.
- Add eggs and sour cream to cream cheese mixture and combine.
- Add sugar, corn starch, vanilla extract, orange extract, and orange juice. Mix until well combined and smooth.
- In a separate bowl, place white chocolate chips. Add orange zest to bottom of a fine strainer or sieve and set over bowl of chocolate chips.
- Over a double broiler (you can substitute a glass bowl over a pan of boiling water, just be sure the bottom of the bowl is not touching the water) heat heavy cream until it just begins to boil while stirring constantly.
- Pour hot cream through strainer, over orange zest, into the chocolate chips. Using the back of a rubber spatula, press cream through sieve over the zest. This releases the orange oil into the chocolate.
- Let chocolate sit for 1 minute. Using spatula, stir chocolate until cream and chocolate are combined and smooth. Let cool for 5 minutes.
- Using shortening, generously grease bottom and sides of springform pan. Wrap bottom of the pan in heavy duty aluminum foil being sure to make it so no water can get into the foil. Place pan in second large, deep pan like a roasting pan that can accommodate springform pan.
- Add white chocolate to batter and mix until smooth.
- Carefully pour batter into springform pan. Leave about ½ inch from the top of the batter to the rim.
- Place both pans (springform in roasting pan) in oven. Pour hot tap water into roasting pan being careful not to get water in foil. Fill pan up to halfway point on springform pan.
- Cook for 2 hours 10 minutes or when knife inserted into middle comes out clean.
- Remove entire setup from oven and place on heat-proof cutting board. Remove springform pan from second pan and place on separate heat-proof cutting board. Carefully remove the foil from bottom of pan.
- Cool to room temperature for 4 hours. Refrigerate overnight.