Wednesday, November 21, 2012

one hundred and thirty-two point five

No Bake Whipped Cheesecake

It looks better sliced.

Crust :
1 1/2 cups gingersnaps
1/3 cup brown sugar
1/3 cup butter, melted

Filling :
2-8 oz. packages cream cheese, softened (Philadelphia recommended)
2/3 cup white sugar
zest from one large orange
~1/2 cup freshly squeezed orange juice (from one large orange)
2 cups whipping cream
1/2 tsp vanilla extract

Preheat the oven to 350*.

Line an 8x8 pan with parchment paper, allowing it to extend above the sides of the pan to create a "collar" (like for a souffle).

Pulverize the ginger snaps in a food processor.  Add brown sugar and pulse until all the lumps are gone.  Combine with the butter and press into the prepared pan.

Bake crust 12-15 minutes or until the edges have darkened slightly and the crust is no longer wet to the touch.  It may be bubbly from the butter when you remove it from the oven, but it will cool to a crunchy solid crust.  Cool completely before using.

Add cream cheese to the bowl of a stand mixer (or into a large bowl if you're using a hand mixer).  Using the whisk attachment, whip the cream cheese until creamy, about 1 minute; scrape down the sides of the bowl. 

Add the sugar, orange zest, and orange juice and whip an additional 2 minutes, or until fluffy and well combined; scrape down the sides.  At a low speed, mix the whipping cream and vanilla extract into the cream cheese mixture.  

Gradually increase the speed to high, then beat until the filling is light and fluffy, about 3 minutes.  Do not over-mix.  

Scrape down the sides of the bowl, then spread into the cooled gingersnap crust.  Smooth or decorate the top, then cover and refrigerate until ready to serve.  

Best topped with orange-cranberry sauce.

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