Orange Creamsicle Cheesecake #SundaySupper
I equate Labor Day with the end of summer and, also, a time to get together with family and friends to enjoy some delicious food and drinks before the weather changes for most of the country. So, it did not come as any surprise to me that Sunday Supper has teamed up with Gallo Family Vineyards to give you some great ideas for this year’s holiday.
When I was younger, I loved eating orange creamsicles. They are kind of like a popsicle but creamy and packed with orange juice. Chances are that when I was growing up it wasn’t quite ‘fresh squeezed’ but the color and flavor were there, so I was happy.
Fast forward and I still love creamy orange desserts, sauces and drinks, but now I use the actual fruit.
You can only imagine my excitement when Gallo Family Vineyards launched their new Riesling at the Food and Wine Conference last month. I already knew that I had been selected as a blogger for today’s Sunday Supper event, and that they were introducing a new wine that would be featured today; but didn’t know it was their Riesling.
I found myself having a tough time passing on ‘just one more’ glass of this perfectly chilled white wine that is loaded with honeysuckle, juicy peach, pear and ripe citrus, including my beloved oranges.
When I came home from the conference I received my glorious box of wines from GFV. The Riesling was one option and their fabulous Sweet Red was the other, packed with flavors of red fruit, black cherry and raspberry jam.
It was the lure of the oranges that, ultimately, inspired me the most…at least for today. I decided to make an Orange Creamsicle Cheesecake, because it works so nicely with the Labor Day theme and it complements Gallo’s Riesling so well.
I really wanted to incorporate oranges throughout the Orange Creamsicle Cheesecake. Orange zest was added to the shortbread crust, orange zest and juice were added to the creamy cheesecake filling and the topping is straight orange juice boiled with a bit of sugar and arrowroot/water to thicken.
Actually, I was having a bit of trouble with my topping so I reached out to my dear friend and brilliant pastry chef Jenni Fields. I, finally, got to meet Jenni in person at the Food and Wine Conference and am so happy that I have this great picture of the two of us standing in front of Gallo’s sign at the Riesling premier.
This Labor Day, don’t be too sad that summer is coming to an end…especially when you can finish your festivities with a gorgeous Orange Creamsicle Cheesecake. Trust me, your family and friends will thank you.
|Orange Creamsicle Cheesecake #SundaySupper
- 10 ounces shortbread cookies
- 1 tablespoon sugar
- ½ teaspoon orange zest
- 5 tablespoons unsalted butter, melted
- 4 – 8 ounce packages cream cheese, softened
- 1¼ cups sugar
- 4 eggs, room temperature
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 2 teaspoons arrowroot mixed with 2 teaspoons water
- ⅔ cup orange juice
- 2 tablespoons sugar
- For the crust:
- Preheat the oven to 325°. Spray a 10” round springform pan with nonstick spray. Line the bottom of the pan with parchment paper and set aside.
- Place the cookies, sugar and orange zest into a food processor fitted with a metal blade. Process until the cookies are a fine crumb. Add the melted butter and pulse on/off until the butter mixed into the cookies.
- Transfer the crust to the prepared pan and spread evenly onto the bottom of the pan.
- Bake at 325° for 10 minutes. Set aside.
- For the filling:
- Place the cream cheese and sugar into a large mixing bowl. Beat until the mixture is light and fluffy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in the orange juice and zest.
- Pour over the crust. Bake at 325° for 50 minutes. Remove from the oven and cool completely. Remove the side of the springform and refrigerate the cheesecake for several hours or overnight.
- For the topping:
- Place the orange juice, sugar and arrowroot/water into a small saucepan. Cook until the sauce is thickened, about 5-8 minutes. Cool for 15 minutes.
- Pour the topping onto the cheesecake, starting in the middle and working your way to the outside, leaving a little bit of a rim of cheesecake showing.
- Refrigerate to set, about 1 hour. Using a long metal spatula as your guide, slide the cheesecake off the bottom of the pan and onto a serving plate.
- Betsy's tidbits:
- The cheesecake may be frozen once it has cooled but before the topping has been added. Defrost the cheesecake in the refrigerator before topping.
- The topping is not very thick so don’t worry if some of it drips down the individual cheesecake slices.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Are you interested in some fabulous Labor Day recipes? No worries…GFV has got you covered with these wonderful recommendations. Additionally, GFV offers a store locator, so you know exactly where you want to go. Don’t forget to get your $1 off coupon, as well!
Many thanks to Isabel from Family Foodie for hosting this week’s Sunday Supper event. Be sure to check out all of the other wonderful Labor Day entertaining options that pair so perfectly with Gallo Family Vineyards Riesling and/or Sweet Red wines.
Labor Day Beverages:
- German Strawberry Wine Punch (Erdbeerbowle) by Magnolia Days
- Ginger Plum Sangria by Jelly Toast
- Lemon Lime Wine Sparkle by Basic N Delicious
- Watermelon Wine Cooler with Lime by The Wimpy Vegetarian
Labor Day Savory Bites:
- Breakfast Sausages with Apples & Riesling by Webicurean
- Buffalo Ranch Pasta Salad by Foxes Love Lemons
- Clams in White Wine Sauce with Goat Cheese Crostini by Take A Bite Out of Boca
- Deconstructed Egg Rolls by Ruffles & Truffles
- Peach Mango Grilled Chicken over Quinoa by Peanut Butter and Peppers
- Sausage Mushroom and Bacon Pasta by Family Foodie
- Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette by Cupcakes & Kale Chips
Labor Day Desserts:
- Brown Butter Grilled Peach Cupcakes with Riesling Frosting by Hezzi-D’s Books and Cooks
- Mango Riesling Coulis by Run DMT
- Orange Creamsicle Cheesecake by Desserts Required
- Cookies and Cream Cheesecake Brownies by Alida’s Kitchen
- Peach Granita Sundaes by Melanie Makes
- Peach Riesling Buckle by girlichef
- Riesling Infused Peach and Blueberry Cobbler by In The Kitchen With KP
- Riesling Poached Peaches with Mascarpone Cream by That Skinny Chick Can Bake
- White Wine Ice Cream by Bobbi’s Kozy Kitchen
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