Orange Creamsicle Cheesecake (Print Version)
# Ingredients:
→ Jello Layer
01 -
1 cup hot water
02 -
1 (3-ounce) package orange-flavored gelatin
→ Crust
03 -
14 Graham Cracker sheets, crushed (about 2 cups)
04 -
6 tablespoons melted unsalted butter
05 -
small pinch of salt
→ Filling
06 -
16 ounces cream cheese, softened
07 -
1 1/2 cups powdered sugar, split
08 -
2 cups cold heavy cream
09 -
1/2 teaspoon vanilla
10 -
grated orange zest, optional
# Instructions:
01 -
Stir the boiling water into the orange-flavored gelatin powder in a heat-safe bowl. Mix thoroughly and leave to cool for about half an hour.
02 -
Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment if you'd like easy removal later.
03 -
Combine crushed Graham Crackers, melted butter, and a tiny bit of salt in a medium bowl. Push the mixture down into the springform pan's base, spreading it slightly up the edges. Freeze it for at least 30 minutes.
04 -
Beat the softened cream cheese and 1 cup of powdered sugar in a large bowl using an electric mixer. Mix for about 2 minutes till smooth. Set aside.
05 -
Pour the heavy cream into another bowl, then add 1/2 cup powdered sugar, vanilla, and orange zest. Whip together until firm peaks form, then take half and gently stir it into the cream cheese mixture.
06 -
Blend the other half of the whipped cream gently into the now-cooled gelatin mix.
07 -
Spoon portions of the cream cheese filling and jello mixture into the crust, taking turns to layer them. Drag a knife through the mixture lightly to create swirls.
08 -
Cover the pan and chill in the fridge for at least 6 hours or as long as overnight until everything is firm.
09 -
Carefully take the sides off the springform pan. Add whipped cream and orange slices on top for a decorative touch, if you want. Slice it up and dig in!
# Notes:
01 -
Let the cream cheese reach room temperature so your filling stays smooth and lump-free.
02 -
Mix the gelatin powder and hot water well, and don’t mix it with whipped cream until it's cooled down.
03 -
Chill both the cream and bowl before whipping the cream so it thickens better.