This looks so good, going to make it. Am I not seeing this?, I don’t see the step where you mix the gelatin mixture with the cream cheese mixture
ust made this and it’s in the frig. The flavors are delicious but there is no way the second cream layer will spread on the orange layer so I jus plopper it on lol. Can’t wait to try it!
The filling is wonderful but the crust needs more butter, perhaps 1/2 cup if you are using all the crumbs of an 11-oz. box of vanilla wafers. My crust just crumbled off so next time I will use more butter in the crust.
The cheesecake part tasted very very good! The crust was too thick, but also tasted awesome! I found that the orange whip mix portion was a bit too soft and had the tendency to slide off and fall over. which didn’t matter for us, but if you were trying to serve this at a party it would get ugly and messy fast. I think if I try it again I will use only 1/2 cup of water for the jello pack and add the juice of the orange I zested as an alternative liquid for an bit stronger orange flavor and a bit less liquid overall.
I just made the recipe for a special gathering tomorrow. I wanted to use a 9×13 pan to encourage smaller pieces at the buffet table. Since it was going to be a bit shallower, I put most of the cream cheese mixture on the bottom, followed by all of the gelatin mixture, and finally added dollops of the cream cheese mixture on top. I tried to marble it a bit. It will be served 26 hours from now so I hope it holds up well.
Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 (9 inch) prepared graham cracker crust.
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.
source :allrecipes.com
