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Creamy Orange Swirl Cheesecake posted by Josh

Veteran Member
1573 posts
Joined: Dec 11, 2005


Posted to Thread #13 at 5:44 pm on Dec 18, 2005

Date: Sat, 16 Apr 2005 18:44:31 GMT
From: Josh

REC: Creamy Orange Swirl Cheesecake
This is the cheesecake I made for a recent
birthday party. I had been greatly concerned
about how much the cheesecake sank during
cooling, but apparently that's not a concern...

Creamy Orange Swirl Cheesecake

from “Cheesecake Extraordinaire,” Mary Crownover

"This citrus cheesecake tastes like a cross
between orange sherbet and an orange Julius

Vanilla Cookie Crust

11 vanilla sandwich cookies, crushed
3 Tablespoons butter or margarine, melted

Orange Swirl Filling

24 oz. cream cheese
3/4 cup sugar
2-1/2 Tablespoons whipping cream
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 Cup frozen orange juice concentrate, thawed
1 teaspoon finely shredded orange peel
1/3 Cup vanilla-flavored liqueur
1-1/4 teaspoons vanilla extract

In a large bowl combine cream cheese, sugar,
whipping cream, and cornstarch. Beat with an
electric mixer till smooth. Add eggs and egg
yolk, one at a time, beating well after each

Remove half of the mixture and put into a
small bowl; sitr in orange juice concentrate
and orange peel. Set aside. Stir 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.

Bake at 350 degrees F for 15 minutes. Lower
the temperature to 225 degrees F and bake for
1 hour and 10 minutes or till the center no
longer wooks wet or shiny. Remove the cake
from the oven and run a knife around the
inside edge of the pan. Chill, uncovered,

Orange Sour Cream Topping

1 Cup sour cream
1 Tablespoon sugar
1 Tablespoon orange juice
1/2 teaspoon finely shredded orange peel
Fresh orange slices

In a small bowl stir together sour cream,
sugar, orange juice, and orange peel. Spread
over cheesecake. Garnish with orange slices.
Chill till serving time. Makes 12 to 18 slices.

Josh’s Notes

1. The recipe calls for “crushed” cookies for
the crust. I think “ground” is more like it;
I tried it with crushed, and the cookies
didn’t cover the entire bottom of the pan.

2. Heeding various warnings about overbeaten
eggs in cheesecakes leading to major
cracking, I beat the eggs into the batter the
MINIMUM required to incorporate them
completely, and no more. I had two very small
cracks in the top at the end of baking, and
both of them closed up during cooling (and
the accompanying shrinking).

3. When I baked this, it took much longer
than the specified amount of time to stop
looking wet and shiny on top...another 1/2
hour or 40 minutes. Then again, I had a layer
of stone down on the oven rack, and this
might’ve affected the outcome.

4. The batter only filled about a third of
the pan. During baking, the cheesecake rose
to the very top of the pan (did NOT
overflow), and, during cooling, sunk back to
about its original size. I was very concerned
that it would be too dense, but my trusted
taste-testers told me it was the best
cheesecake they’d ever had. They also said it
had to sit out awhile for best texture.

Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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