Orange-Swirled Cheesecake Dessert |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Swirls of homemade orange curd meander through a white chocolate cheesecake bars. The special bars might remind you of a childhood treat Ingredients:
6 ounces shortbread cookies (about 23) |
1/3 cup slivered almonds |
1/4 cup butter, melted |
6 tablespoons plus 3/4 cup sugar, divided |
1 tablespoon cornstarch |
1/4 cup orange juice |
2 tablespoons plus 1-1/2 teaspoons cold water |
2 teaspoons finely grated orange peel |
1 egg yolk |
3 ounces white baking chocolate, chopped |
3 tablespoons heavy whipping cream |
2 packages (8 ounces each) cream cheese, softened |
2 tablespoons king arthur unbleached all-purpose flour |
3 eggs, lightly beaten |
1/4 cup sour cream |
Directions:
1. Preheat oven to 325°. Place cookies and almonds in a food processor; cover and process until fine crumbs form. Stir in butter. Press into an ungreased 9-in. square baking pan. Bake 15 minutes or until set. Cool on a wire rack.
2. Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and peel until blended. Cook and stir 2 minutes or until thickened. Whisk a small amount of hot mixture into egg yolk. Return all to pan. Reduce heat. Cook, whisking continuously, 1 minute. Set aside to cool completely.
3. Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and white chocolate mixture just until combined.
5. Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended.
6. Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl.
7. Bake at 325° 30-35 minutes or until filling is set. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares. Store in the refrigerator. Yield: 16 servings.
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