Sunday, April 7, 2013

Creamsicle Cheesecake

I found a recipe for Creamsicle Cheesecake Bars in Woman's Day Magazine. I just wanted a small pie, so I adapted the recipe to lower the fat and make a small pie.

7 (4 oz) graham crackers
3 Tbsp unsalted butter, at room temperature
1 1/2 pkg. (8 oz) Neufchâtel cream cheese, at room temperature
1/4 cup sugar
1/2 Tbsp flour
1/2 cup non-fat sour cream
2 large eggs
1 Tbsp vanilla extract
1/4 cup frozen orange juice concentrate, thawed
1 Tbsp frozen orange juice concentrate, thawed

Preheat oven to 350°F. Coat a 9 inch pie plate with canola oil spray.

Put the graham crackers in a 1 gallon food storage bag and crush finely with rolling pin. Put crumbs in medium mixing bowl and cut in butter with pastry blender or two knives until combined. Press the cookie mixture into the bottom and sides of the prepared pan. Bake until golden brown, 6 to 8 minutes.

Put the cream cheese, sugar, and flour in a mixing bowl and cream with electric mixer until smooth. Beat in the sour cream, then the eggs and vanilla. Add 1/4 cup orange juice concentrate and beat to combine. Reserve 2 Tbsp of the batter and pour the rest on top of the prepared crust.

Whisk the remaining Tbsp orange juice concentrate into the reserved batter and transfer to a small plastic bag (the mixture will be thin). Snip a tiny bit off one corner of the bag and pipe lines lengthwise over the batter, spacing them 3/4 inch apart. Drag a skewer down through the lines to form a pattern.

Bake until the cheesecake is just set (the center should still wobble slightly), 18 to 20 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 3 hours and up to overnight. 

Adapted from:

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