RECIPE CARD: NO BAKE CREAMSICLE CHEESECAKE

Directions

• Step 1 CRUST:
• Step 2 Process the vanilla wafers to crumbs, set aside in mixing bowl.
• Step 3 In the top of a double boiler, melt the white chocolate, butter, vanilla and salt. Gently stir to combine while melting.
• Step 4 Combine the cookie crumbs and melted white chocolate by hand or spatula in the mixing bowl. You’ll get walnut-sized chunks.
• Step 5 Break the walnut-sized chunks down with the pastry blender. You’re going for peanut-sized chunks.
• Step 6 Dump the mixture into the 8″ two-piece cheesecake pan and spread around evenly with a small offset spatula.
• Step 7 Use the bottom of a water glass to tamp down the crumb mixture. Work in circles starting in the center and moving out to the edges.
• Step 8 BATTER PART 1:
• Step 9 Beat the cream cheese on medium 2-3 minutes until smooth. Stop the mixer and spatula down the sides and bottom of the bowl.
• Step 10 At medium speed, add one by one the sugar, the creme fraiche and the heavy cream. Beat until smooth, another 2-3 minutes.
• Step 11 Stop the mixer and take the bowl off. Spatula down the bowl again, add the vanilla, and mix with the spatula until everything’s smooth.
• Step 12 Set aside.
• Step 13 ORANGE CURD:
• Step 14 Zest the two oranges, then juice them, strain into bowl.
• Step 15 Juice the lemon, and strain into bowl.
• Step 16 Fine chop the orange zest and add to bowl.
• Step 17 Add orange juice (no pulp) to bring the liquid in the bowl to 1 3/4 cups, then into a heavyweight medium saucepan.
• Step 18 Add 1/2 cup sugar and the salt to the juice mixture.
• Step 19 Whisk the cornstarch and sugar together in a mixing bowl. Add the egg yolks and whisk until the mixture lightens in color, about 2-3 minutes.
• Step 20 Bring the saucepan with the juice, sugar and salt to a simmer. Slowly pour about half the simmering juice mixture into the egg mixture, whisking steadily. This will temper the eggs.
• Step 21 Pour the egg mixture back into the saucepan and, with medium heat, whisk the mixture until it boils and thickens and then about a minute more. The thickening should happen pretty quickly.
• Step 22 Leave the curd in the saucepan to keep it warm while we (quickly):
• Step 23 MAKE THE SABAYON FOR THE BATTER (PART 2):
• Step 24 Put the tablespoon cold water in a custard cup or similar small bowl, and sprinkle the gelatin on top
• Step 25 Whisk the egg yolks and the sugar together in the top bowl until fluffy ribbons form. (The Eli’s instructions say when the mixture reaches 150 degrees but good luck measuring that.)
• Step 26 Remove the top bowl from the double boiler, set it on a towel or teflon trivet and whisk in the bloomed gelatin.
• Step 27 ASSEMBLE THE CHEESECAKE
• Step 28 Immediately spatula the sabayon into the batter and fold them together. Don’t overdo the folding but make sure the sabayon and Philly batter are fully combined. We want all parts of the batter to set.
• Step 29 Pour half the batter over the crust. With a big cooking spoon or shallow ladle put dollops of curd into the batter and swirl them throughout with a chopstick.
• Step 30 Pour the remaining batter on top and dollop in the remaining orange curd, again swirl around with a chop stick.
• Step 31 The orange curd is more dense than the batter, so it should all sink beneath the surface, leaving a smooth white top. If you see any orange parts push ’em under with the chopstick.
• Step 32 Cover loosely with aluminum foil and and into the refrigerator to set up overnight.
• Step 33 And…two days in the refrigerator will intensify the flavors even more.