Vodka Cheesecake

Do you remember when you were a kid and the ice cream man would come around? It was usually uber hot around here under the Florida sun. All of us kids would hear him coming from the neighborhood over, and we would race to get our icy treats. My favorite ice cream bar was the Orange Creamsicle. As a matter of fact it still is, but now I like my adult treats as well. This Vodka Creamsicle Cheesecake recipe hits the spot!

I used Broken Shed Vodka which is a whey vodka based in Wanaka, New Zealand. It is additive free, which means you have less chance for the dreaded hangover. (I will let you know further when I share my Bloody Mary Recipe). Broken Shed has just proudly announced results from the prestigious Ultimate Spirits Challenge, where the vodka received a score of 90, and was named “Excellent, Highly Recommended.” Started in a ‘broken’ down old shed on Lake Wanaka, the (slightly) renovated Shed is now used for tasting events and offices.

Vodka Creamsicle Cheesecake

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Vodka Creamsicle Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: French
 
The orange marmalade sauce with the creamy vanilla of the cheesecake is reminiscent of the orange creamsicles I coveted as a child.
Ingredients
  • 15 Pecan Sandies cookies
  • ¼ stick butter
  • large container of ricotta cheese (2 pounds)
  • 1 c sugar
  • ⅓ flour
  • 4 eggs
  • 2 t pure vanilla
  • 2 t of orange zest
  • 1 T orange juice concentrate
  • ½ cup orange marmalade
  • ⅓ cup Broken Shed vodka
Instructions
  1. Preheat the oven to 350°F
  2. Crumble the Pecan Sandies
  3. Mix with melted butter and press into a greased pan
  4. Bake 13 minutes until browned
  5. While the crust cools, blend ricotta until smooth
  6. Add the sugar
  7. Add one egg at a time until completely smooth
  8. Add the orange juice concentrate, vanilla, and orange zest
  9. Pour into cooled crust and make sure the top is smooth
  10. Bake for an hour or until the cheesecake has set
  11. For the topping, bring the Broken Shed vodka and orange marmalade to a boil then reduce to a simmer until the sauce has reduced in ½
  12. Pour over the cooled cheesecake
  13. Let set, and serve

 

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