dying for this cheesecake recipe?

Question

i recently had an orange-creamsicle cheesecake at a diner. it was a Sweet Street Brand, made with white chocolate and orange curd. is there a recipe out there similar to it?

Answer 1

See if this one will do

Orange Creamsicle Cheesecake

2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
1 (9-inch) graham cracker pie crust
Lightly sweetened whipped cream for accompaniment
1 orange, peeled, pith (white) removed and segmented or sliced for garnish (optional)
Preheat the oven to 350*F (175*C).
In a large bowl, using an electric mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla and beat well.
Place 1 cup of the creamed mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
Pour the remaining cream cheese mixture into the pie crust. Spoon the orange cream mixture on top by tablespoonfuls, then swirl with a knife to create a marbled effect.
Bake for 30 to 35 minutes, or until firm around the edges. (The center should be slightly .) Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.
To serve, place a dollop of whipped cream on each slice and garnish with fresh orange

Answer 2

Creamsicle Cheesecake

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust
Preheat the oven to 350 degrees F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla; mix well. Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors. Pour the remaining cream cheese mixture into the pie crust. Add the orange cream cheese mixture into the crust by spoonfuls, then swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.


sounds good. I'll have to try it too.

Answer 3

Orange Chip Cheesecake

Servings: 8 servings

12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon orange extract
3/4 to 1 cup miniature semisweet chocolate chips
1 chocolate crumb or graham cracker crust (9 inches)

TOPPING
1 1/2 cups (12 ounces) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 can (11 ounces) mandarin oranges, drained
Additional chocolate chips

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat
on low speed just until combined. Add salt and orange extract; beat just
until blended. Stir in chocolate chips. Pour into crust. Bake at 3750F
for 20 minutes or until center is almost set. Remove from the oven;
increase temperature to 4250F. In a bowl, combine sour cream, sugar and
vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire
rack for 15 minutes. Refrigerate overnight. Just before serving, garnish
with oranges and additional chocolate chips.

Answer 4

I know that this is not exactly the recipe that you were looking for, but this is all that I could find:

************WHERE THE RECIPE TELLS YOU TO USE LIMES, USE AN ORANGE INSTEAD, I BAKED WITH CURDS QUITE OFTEN AND I KNOW THAT YOU CAN SUBSTITUTE LEMON, LIME AND ORANGE FRUITS, ACCORDING TO YOUR PREFERENCES.

------
White Chocolate and Lime Ribbon Cheesecake

***OR "WHITE CHOCOLATE & ORANGE RIBBON
CHEESECAKE"***

INGREDIENTS:
3/4 cup toasted slivered blanched almonds, about 3 oz.
7 whole graham crackers, broken
2 1/2 tablespoons sugar
5 tablespoons chilled, unsalted butter, cut into pieces
.
Filling
2 (8 oz.) pkg. cream cheese, room temperature
1/4 cup sugar
9 ounces imported white chocolate, melted, lukewarm
3 extra large eggs, room temperature
1/4 cup whipping cream
1 teaspoon light rum
1 teaspoon vanilla
Pinch of salt
Lime curd (following) *****(Orange Curd, instead)
3 extra lg. egg whites, room temperature
White Chocolate Whipped Cream (following)
1 oz. imported white chocolate, grated
PREPARATION:
Position rack in center of oven; preheat to 325° degrees. Lightly butter 9-inch springform pan. Finely chop almonds with graham crackers and sugar in food processor. Add butter and process until crumbs begin to stick together.

Press crumbs into bottom and 1 1/2 inches up sides of prepared pan. Bake 10 minutes in the preheated oven. Cool on rack.
In a large mixing bowl, using electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar. Add white chocolate and beat just until blended. Beat in eggs, then cream, rum, vanilla, and salt. Spread half of filling evenly over crust. Bake until barely set, about 20 minutes. Cool 5 minutes on rack. Maintain oven temperature.

Mix 1 1/2 cups Lime Curd (below) *****(Orange Curd, instead) with 3 egg whites in small bowl (refrigerate remaining curd for decoration). Starting at outer edge, carefully spoon Lime Curd *****(Orange Curd, instead) mixture over cheese filling, covering completely. Bake cheesecake at 325° 20 minutes. Transfer to rack and cool 5 minutes. Starting at outer edge, carefully spoon remaining cheese filling over curd, covering completely. Bake cheesecake until edges are set and center moves only slightly when shaken, about 25 minutes. Cool completely on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.)

Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Spoon White Chocolate Whipped Cream into pastry bag fitted with large star tip. Pipe rosettes of the cream mixture over cheesecake, spacing 1/2 inch apart and leaving 1/2 inch border at edge. Spoon remaining Lime Curd ******(Orange Curd, instead) into pastry bag fitted with small star tip. Pipe Lime Curd ******(Orange Curd, instead) rosettes between cream rosettes and round outer edge of cheesecake. Sprinkle grated white chocolate over Lime Curd *****(Orange Curd, instead) around outer edges if desired.


White Chocolate Whipped Cream
1 cup whipping cream 2 oz. white chocolate
Simmer cream. Remove from heat. Add chopped white chocolate. Stir until melted. Chill. Whip.

Lime Curd ********SUBSTITUTE FRUIT USING AN ORANGE****

1 cup plus 2 tablespoons sugar 2 tablespoons cornstarch 1/2 cup plus 1 tablespoons strained fresh lime juice 1/2 cup whipping cream 5 extra lg. egg yolks 2 tablespoons plus 1 1/2 teaspoon grated lime peel 1 drop green food coloring 6 tablespoons unsalted butter, diced
Mix sugar and cornstarch in heavy small saucepan. Gradually add lime juice, stirring until smooth. Mix in cream, yolks, lime peel, and food coloring. Add butter. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir until thickened and butter is melted, about 1 minute. Immediately pour into small bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Refrigerate curd until well chilled.

---------------AND...

Orange White Chocolate Cheesecake

This velvety white chocolate cheesecake with a hint of orange is a sophisticated dessert that’s rich and satisfying.

Estimated Times:
Preparation - 25 min | Cooking - 10 min | Cooling Time - 6 hrs cooling | Yields - 10 to 12 servings

Ingredients:

1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
1/2 cup orange juice
1 envelope unflavored gelatin
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
2 pkgs. (8 oz. each) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons finely grated orange peel
Fresh orange slices and chocolate graham cracker crumbs (optional)

Directions:
PREHEAT oven to 350° F.

COMBINE crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; cool in pan on a wire rack.

COMBINE orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

BEAT cream cheese and sugar in large mixer bowl until combined. Gradually stir in gelatin mixture and melted morsels.

BEAT whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.