Our Cool Food Panelist, Billy from billyparisi.com shares his recipe for a snack or desert worthy of your sweet tooth. The perfect balance of sweet and tangy, this cheesecake is sure to delight any dessert lover at your table!
For the Crust:
2 cups of graham cracker crumbs (1 1/2 packages)
¼ cup of powdered sugar
6 Tbsp. of cut up cold unsalted butter
For the Cake:
2 pounds of cream cheese
1 ½ cups of sugar
Zest of 1 orange
Juice of 1 orange
2 tsp. of vanilla
5 large eggs
1 cup of sour cream
4 cup of heavy cream
For the Berries:
1 cup of blackberries
1 pint of sliced strawberries
For the crust: In a food processor add in the graham crackers, and powdered sugar and process until they become crumb like.
Next, add in the butter and pulse until it is incorporated and becomes packed in.
Place the graham cracker crumbs in a spring form pan lined with a parchment paper round and press down using the back side of a spoon to pack in the pan. Wrap the outside of the spring form pan in foil and place it in large pan and set aside.
For the cake: In a standing mixer with the paddle attachment whip the cream cheese until it becomes light and fluffy while stopping every few minutes to scrape the bowl with a rubber spatula.
Next, add in the sugar and continue to whip until it is completely incorporated (about 5 minutes) while continuing to stop and scrape the bowl with a rubber spatula.
Next, add in the orange zest and orange juice and mix until incorporated. Stop and scrape the bowl again and add in the vanilla until it is combined.
Stop the mixer and scrape the bowl again before adding in 1 egg at a time until they are completely incorporated. Stop and scrape the bowl before adding in the sour cream.
Once the sour cream is incorporated, stop and scrape the bowl before mixing in the cream.
After all is incorporated pour the cheesecake batter into the spring form pan on top of the graham cracker crust.
Next, place the large pan in the oven on a rack and slightly pull it out to fill the larger pan up with hot water so that it comes up the the 1/2 way point of the spring form pan.
Place the both pans in the oven and bake at 350° for about 1 1/2 hours. Once it is done, turn the oven off and crack the oven door and let the cake cool to room temperature in the oven.
Once the cake is to room temperature, remove the springform pan and completely cool it in the refrigerator over night. Serve with fresh berries.