World Famous Creamsicle Cheesecake
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- 2 c
- graham cracker crumbs
- 1/2 c
- butter, melted
- 1/4 c
- cane sugar (you can substitute granular or brown)
- 1 c
- heavy cream
- 16 oz
- cream cheese, room temperature
- 6 oz
- (1/2 of a 12 ounce can) pure frozen orange juice (not orange drink)
- 1 can(s)
- sweetened condensed milk
- 1/2 oz
- grand marnier
- (284ml cans) whole mandarine orange segments in light syrup
- 2 tablespoons cornstarch + 2 tablespoons water
- 1 c
- heavy cream
- 2 oz
- confectioners' sugar
- optional: chocolate syrup to drizzle (i used hershey's chocolate syrup)
MANDARIN ORANGE GLAZE
How to Make World Famous Creamsicle Cheesecake
Preheat oven to 350 degrees F.
Mix together the graham crumbs, sugar and melted butter and press into 10 inch springform pan.
Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling.
Chill a glass or metal bowl and the whisk attachment in the freezer for 10 minutes.
Remove from the freezer, pour in theheavy cream and whip one to two minutes until stiff peaks form.
In a large mixing bowl, using a hand or stand mixer,mix together cream cheese, sweetened condensed milk, orange juice and grand marnier.
Fold in the whipping cream.
Pour into the pre-cooked and chilled crust and put into the freezer.
- 3Mandarin Orange Glaze
Open and drain the orange syrup from the mandarin oranges into a small saucepan.
Set the orange pieces aside.
On the stovetop heat the saucepan of orange syrup.
In a small measuring cup or bowl, stir the cornstarch into the water with a fork and mix until a smooth liquid forms.
Pour a small amount of the heated syrup into the cornstarch liquid, and stir to combine then pour this all back into the saucepan. Boil for about 2 minutes until thickened. Set aside.
Pour into a small bowl and put to cool. Once it has cooled, stir the reserved mandarin orange slices into the glaze.
Keep 12 segments of orange for garnish.
Chill the bowl in the freezer for 10 minutes.
Remove from the freezer and add heavy cream, sugar and vanilla. Whisk on high speed until medium peaks form, about one minute.
Put the whipping cream into a piping bag. Mark off 12 portions of cheesecake.
Spoon and spread the orange glaze sauce onto the top of the cheesecake.
Pipe whipped cream onto each section and garnish.
Drizzle chocolate syrup onto each piece at serving time.
Please note that this cheesecake should be frozen.
Transfer to the refrigerator to thaw and soften for at least one hour before cutting and serving.