Creamy Vanilla Orange Cheesecake Recipes

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

Steps:

• To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.
• Mix in the butter until evenly crumbly.
• Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F
• Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
• To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.
• Mix in the eggs one at time, then the cream, flavorings, and zest.
• Pour the filling into the baked crust, and reduce the oven heat to 325°F Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).
• Turn the oven off, prop the door open, and let the cheesecake sit for an hour.
• Run a knife or spatula around the edges. Cool for several hours.
• Just before serving, top as desired.

Steps:

• Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until golden, about 12 minutes.
• Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
• While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
• Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
• Let cool completely and remove from pan. Serve with caramel sauce.