Orange Creamsicle Cheesecake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (3-ounce) package orange jello
02 -
1 cup boiling water
03 -
2 cups graham cracker crumbs (approximately 14 sheets)
04 -
6 tablespoons unsalted butter, melted
05 -
Pinch of salt
06 -
2 (8-ounce) blocks cream cheese, softened
07 -
1 1/2 cups powdered sugar, divided
08 -
2 cups heavy whipping cream
09 -
1/2 teaspoon vanilla extract
10 -
Zest of 1 orange (optional)
# Instructions:
01 -
Mix the orange jello powder with boiling water in a heat-resistant bowl. Whisk thoroughly until completely dissolved, then let it cool to room temperature for about 30 minutes.
02 -
Spray a 9-inch springform pan with cooking spray and line both the bottom and sides with parchment paper.
03 -
Combine the graham cracker crumbs, melted butter, and a pinch of salt in a bowl. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Freeze 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. Continue until the mixture is smooth and creamy, about 2 minutes.
05 -
In another bowl, whip the heavy cream along with 1/2 cup powdered sugar, vanilla extract, and orange zest. Beat until stiff peaks form.
06 -
Fold half of the whipped cream into the cream cheese mixture gently until incorporated. Then fold the remaining whipped cream into the cooled orange jello mixture.
07 -
Spoon alternating layers of the cream cheese mixture and the jello mixture into the prepared crust. Use a butter knife to slightly swirl them together for a marbled effect.
08 -
Cover the cheesecake and refrigerate for at least 6 hours or overnight until it is fully set.
09 -
Once chilled, remove the sides of the springform pan. Optional: add whipped cream dollops around the edges and garnish with orange slices before slicing and serving.
# Notes:
01 -
Allow cream cheese to reach room temperature to ensure a smooth mixture.
02 -
Ensure the orange jello is fully dissolved in water before cooling to avoid lumps.
03 -
For best results, whip the heavy cream in a cold bowl to achieve stable peaks.