Orange Creamsicle Cheesecake

Creamsicles are my favourite popsicles, because you don’t have to choose between ice cream or popsicle, you can have both! Orange creamsicle is such a great flavour in other things as well. A bit of background on how I came up with this: I was making swiss meringue buttercream, and I added orange extract, and it tasted almost exactly like creamsicle. Swiss meringue buttercream starts off with a meringue, and meringues are similar to marshmallows, so I thought “What if i melted marshmallows and mixed it into cheesecake?” OK, honestly, I have no idea how I came up with that, but it works. There is a slight flaw with this idea though, that is, adding marshmallows to cheesecake does tend to make it crack. Mine did have a huge crack in the middle, but with some mini marshmallows for decoration, you’ll never notice. Don’t let that dissuade you though, this cheesecake tastes amazing, and is super creamy. I’m not sure which cheesecake I like more, this or my white chocolate raspberry cheesecake.

This would be a perfect way to celebrate Easter, I know I’ll be making it!

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Veronica’s Orange Creamsicle Cheesecake

Ingredients:

For the base:

2 tbsp Butter
1 1/2 cups Graham Cracker Crumbs

For the cheesecake:

3 blocks Cream Cheese (250 grams each)
1/2 cup Sugar
3 Eggs
2/3 cup Sour Cream
1/2 tsp Vanilla Extract
1 1/2 tsp Orange Extract
3 1/2 cups Marshmallows
Orange Food Colouring (optional)

Directions:

Preheat oven to 325 °F.

For the base:

Melt the butter in a microwave and stir it into the graham cracker crumbs. Press mixture into the bottom of a 9 inch springform pan.

For the cheesecake:

Beat together the cream cheese and the sugar until well combined. Beat in the eggs, then the sour cream and extracts.

Melt the marshmallows in a microwave and then let them cool slightly so they don’t melt the cream cheese. Stir the marshmallows into the cream cheese mixture until combined.

Pour one third of the mixture into a separate bowl and mix in orange food colouring.

Pour the two mixtures into the springform pan and swirl together. Bake for 60 minutes, then turn off the oven and crack the door and let it cool for 60 minutes before putting it in the fridge to chill for 4 hours or overnight.

Enjoy your delicious cheesecake! ❤

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