Ingredients: |
Ingredients: Orange Walnut Crust:
Zest of 1 orange
1.5 cups of walnuts (wonder if I could use pecans?)
1/4 cup sugar
4 tablespoons butter, melted
Citrus Cheesecake:
4 eight ounce cream cheese packages, room temperature
1 1/4 cups of sugar
1/4 cup cornstarch
2 large eggs, room temperature
1 tablespoon of vanilla extract
2/3 cup of heavy whipping cream
zest of orange, lemon and lime
Sour Cream Top:
1 pint of sour cream
1/3 cup of sugar
1 teaspoon of vanilla extract
zest of orange
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Directions: |
Directions:Preheat oven to 350F. Toast walnuts on the stove for a few minutes, just so you can start to smell them. Pulse together walnuts, orange and sugar in a food processor and slowly add melted butter. Once combined, press evenly on to a 9” springform pan and bake for 7 minutes.
When cooled a bit, wrap the bottom of the springform pan in aluminum foil because this will need to bake in a water bath.
Combine 1 cream cheese package with the cornstarch and some of the sugar for about 4 minutes. Scrape down the bowl and blend in remaining cream cheese. Then add remaining sugar, vanilla and citrus zests. With mixer on medium low, add eggs one at a time and then finish with the heavy cream. Biggest tip for all cheesecakes: do not overmix! You’ll put too much air in the batter, causing it to crack.
Next measure out the batter in 4 separate bowls, leaving one it’s natural white color. Feel free to dye them whatever color you want, but I chose pastels to honor the Golden Girls and the 80s. Add each in layers, and gently smooth each layer with a small palette knife.
Fine a pan large enough to hold the springform pan and add halfway with room temperature water. Place the cheesecake inside and bake for 1 hour.
While baking, combine all ingredients for the sour cream top.
Once the cheesecake is done, gently pour the sour cream over the cheesecake and put it back in the oven for 8 minutes just to set.
Once done, turn off the oven and open the door and DON’T TOUCH IT! DON’T EVEN LOOK AT IT! Walk away! Go outside! Call your mother!
After a few hours, wrap it up and let it sit in the fridge overnight.
You want to stop here and call it a day! And that’s totally fine, but if you want to do a design on the top, transfer the cake into the freezer for 1 1/2 to 2 hours. Once it’s somewhat frozen, use your gel food colorings to paint whatever you want.
Most importantly, find your best pals to share a slice with in your nighties. |
This recipe for Citrus Cheesecake with Orange Walnut Crust (Queen of Cakes nod to Golden Girls) is from