That sounds delicious! Here’s a recipe for Orange Pineapple Swirl Cheesecake:
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup pineapple juice
- Zest of 1 orange
- 1 cup crushed pineapple, drained
- 1/2 cup orange marmalade
Instructions:
- Prepare the Crust:
- Preheat your oven to 325Β°F (163Β°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while you prepare the filling.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar and beat until well combined.
- Add the vanilla extract and mix in.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Add the sour cream and heavy cream, mixing until smooth.
- Stir in the pineapple juice and orange zest.
- Fold in the crushed pineapple.
- Swirl the Marmalade:
- Spoon half of the cheesecake batter over the cooled crust.
- Drop spoonfuls of the orange marmalade over the batter.
- Use a knife or skewer to swirl the marmalade into the batter.
- Add the remaining cheesecake batter and swirl again with the marmalade.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips.
- Bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, before removing from the springform pan.
- Serve:
- Garnish with additional orange zest or pineapple slices, if desired.
Enjoy your creamy, fruity cheesecake!
