Orange Creamsicle Cheesecake
In celebration of Orange Creamsicle Day, the lovely ladies at Rising Hearts Bakery were kind enough to come up with this delicious, bright treat. It’s dairy-free but you’d never know because it’s just so dang good!
- 2 cup Graham Crackers, ground
- 3-6 tbsp Non-dairy margarine, melted
- 1/4 cup Brown Sugar
- 5-8 oz tub Vegan Cream Cheese
- 1 cup Vegan Sour Cream
- 1 cup + 2 tbsp Sugar
- 2 tsp (+ extra 1 1/2 tsp) Vanilla Extract
- 1 tsp Lemon Juice
- 1/4 cup (+ extra 1/4 c) Cornstarch
- 1 1/2 tsp orange zest
- 1 1/2 tbsp fresh orange juice
- few drops of orange food coloring
Preheat the oven to 325 F. Grind graham crackers to get a sandy consistency. Mix in melted margarine until when pressed together doesn’t crumble apart and then mix in the brown sugar. Press mixture into the bottom and around the sides of a lightly oiled 9-inch spring form pan.
Mix together the cream cheese, sugar, 2 tsp vanilla, lemon juice and 1/4 c cornstarch in a mixer until blended. Add sour cream and mix just until well combined making sure not to over-mix. Set aside 1/3 of the cream cheese mixture into a separate bowl.
In original mixer bowl, mix in the remainder 1 1/2 tsp vanilla into the batter and pour into crust. With the reserved batter, mix in the remaining 1/4 c cornstarch, orange zest, orange juice and a few drops of food coloring to reach your desired orange preference. Distribute gently onto the top of the plain mixture.
Bake at 325 F for 45 minutes. Cheesecake should be slightly browned and a little wobbly in the center. Cool overnight or minimum 8 hours.Print