Orange Swirled Cheesecake Dessert

Photo by Bethany H.
Adapted from tasteofhome.com

PREP TIME

55

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

55

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    ounces shortbread cookies (about 23)

  • 1/3

    cup slivered almonds

  • 1/4

    cup butter, melted

  • 6

    tablespoons plus 3/4 cup sugar, divided

  • 1

    tablespoon cornstarch

  • 1/4

    cup orange juice

  • 2

    tablespoons plus 1-1/2 teaspoons cold water

  • 2

    teaspoons finely grated orange peel

  • 1

    egg yolk

  • 3

    ounces white baking chocolate, chopped

  • 3

    tablespoons heavy whipping cream

  • 2

    packages (8 ounces each) cream cheese, softened

  • 2

    tablespoons all-purpose flour

  • 3

    eggs, lightly beaten

  • 1/4

    cup sour cream

Directions

Preheat oven to 325°. Place cookies and almonds in a food processor; cover and process until fine crumbs form. Stir in butter. Press into an ungreased 9-in. square baking pan. Bake 15 minutes or until set. Cool on a wire rack. 2. Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and peel until blended. Cook and stir 2 minutes or until thickened. Whisk a small amount of hot mixture into egg yolk. Return all to pan. Reduce heat. Cook, whisking continuously, 1 minute. Set aside to cool completely. 3. Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool. 4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and white chocolate mixture just until combined. 5. Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended. 6. Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl. 7. Bake at 325° 30-35 minutes or until filling is set. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares. Store in the refrigerator.

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