Orange Cheesecake Squares Recipe

A little bit tangy and a whole lot of sweet. Make these orange cheesecake squares next time you are looking for an extra smooth, light and flavorful desset.

Ingredients

Makes one 9-inch square springform pan

Vanilla Wafer Crust
6 Tablespoons butter, melted
1-1/2 cups crushed vanilla wafers
1/4 cup granulated sugar

Orange Cheesecake
1/2 cup water
1 envelope unflavored gelatin
1/2 cup granulated sugar
1/4 cup brown sugar
8-ounce package whipped cream cheese, at room temperature
1/2 cup sour cream
1/4 cup frozen undiluted natural orange juice,thawed
1-2/3 cups heavy cream, whipped

Stabilized Whipped Cream Topping
2 Tablespoons cold water
1 teaspoon unflavored gelatine
1 1/2 cups heavy cream
3 Tablespoons confectioners� sugar, sifted
1 teaspoon pure vanilla extract
1-2 drops lemon food coloring (optional)

Directions

Preheat oven to 350F.

Lightly grease a 9inch square springform pan with butter.

Melt the butter in a small saucepan over low heat.

In a mixing bowl, stir together the vanilla wafer crumbs and sugar. Drizzle in the melted butter and stir to combine. Use your fingertips if you like until you have a crumble mixture.

Press into the prepared pan and pat down lightly.

Place into the preheated oven and bake for 8-10 minutes until lightly browned.

Remove from the oven to a cooling rack. Let cool completely before filling with the cheesecake.

Cheesecake:

Measure 1/2 cup water into a small saucepan. Sprinkle the gelatin on top. Let stand for one minute. Turn the heat onto low and cook for 3 minutes or until you see the gelatin has completely dissolved. Turn off and let cool.

Place the sugar, brown sugar, cream cheese, sour cream and orange juice and the cooled dissolved gelatin into a large mixing bowl. Use an electric mixer on medium speed to beat until well combined.

In a separate mixing bowl, beat the whipping cream until stiff peaks form.

Tip: Whipping your heavy cream always works best if the bowl is chilled for 15 minutes in the freezer before whipping.

Pour into the prepared cheesecake crust and use a soft spatula to make the top smooth.

Place into the refrigerator while you make the whipping cream topping. (see directions below)

When the whipped topping is ready, pipe the topping on the cheesecake in a decorative manner.

Place back into the refrigerator and cool for at least 4 hours before slicing.

Whipped Cream Topping:

Place a glass or metal mixing bowl in the freezer to chill, 15 minutes.

Place two tablespoons cold water into a small saucepan and sprinkle on the gelatin. Let the gelatin soften for 5 minutes.

Place the saucepan over low heat, stirring until the gelatin has dissolved. Remove from the heat. Leave the mixture to cool.

Using the chilled mixing bowl, pour in the heavy cream along with the confectioners' sugar, vanilla and a couple drops of color if using. Use an electric mixer and beat on medium speed until soft peaks form. Reduce the speed to low and with the mixer running add the cooled dissolved gelatin pouring it through a sieve onto the cream. This will assure there are no unwanted little lumps from the gelatin.

Turn the heat back to medium and continue beating until stiff peaks form.

Place the whipping cream into a piping bag with a star tip and decorate the cheesecake.