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MilkSplash 'Orange Cream Dream' Cheesecake

Ricotta cheese, cream cheese and matzoh meal make this a super dreamy cheesecake as well as kosher for the Holidays.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 8
Author: Rebecka Evans

Ingredients

For the Cheesecake

  • 5 tablespoon dry matzoh meal
  • 1 teaspoon cold butter
  • 1 32 ounce tub whole milk ricotta cheese
  • 1 8 ounce brick cream cheese
  • 3 eggs
  • 1 tablespoon granulated sugar plus ¾ cups for filling
  • 1 teaspoon vanilla extract
  • juice from one lemon
  • zest from one lemon
  • 8 squirts Orange Cream Dream MilkSplash flavoring

For the topping

  • 2 cups cream cheese
  • ½ cup sugar
  • 8 squirts MilkSplash Orange Cream Dream flavoring

For the Orange Slices

  • Prepare orange slices 24 hours in advance
  • 5 small navel oranges thinly sliced
  • 1 cup sugar
  • ½ cup water
  • Heat sugar and water over medium heat until sugar is melted add orange slices, cook for 20 minutes
  • Place orange slices on parchment lined baking sheet and bake at 200 degrees F. for 3-5 hours turning occasionally. Low and slow. Longer cooking time will add more color to the oranges but deliver a crisp wafer like candy. Remove from oven, cool and store in an airtight container for up to one month

Instructions

  • Preheat oven 350 degrees F.
  • Mix 1 tablespoon sugar with 3 tablespoons dry matzoh in a small bowl
  • Brush butter over the bottom and sides of a springform pan
  • Dust pan with matzoh mixture, remove excess and set pan aside
  • In a food processor, plus ricotta cheese 10-15 seconds until smooth, add room temperature cream cheese and pulse until smooth, another 15 seconds
  • Add eggs, vanilla, lemon juice and zest, matzoh meal and MilkSplash Orange Cream flavoring
  • Plus for 15-30 seconds or until well blended
  • Pour into prepared springform pan
  • Place in heated oven on the middle rack, immediately reduce heat to 300 degrees F. and cook for 1- 1.5 hours. Middle should be slightly jiggly, do not over cook
  • Cool for 1 hour, transfer cheesecake to pie plate
  • Add sour cream topping and refrigerate overnight

For the Topping

  • Blend together the sour cream, sugar and MilkSplash flavoring, cover and refrigerate until ready to use

Notes

Add orange slices to top of cheesecake, sprinkle with powdered sugar and serve