June 19, 2012
There was just 'something' about that orange sherbet covered vanilla ice cream pop that not one person who ate these as a kid can refuse to admit it was their favorite Popsicle®.
The Popsicle® brand is an American classic, with more than 30 creative variations of the original Popsicle® product. And believe it or not, it all started with an accident!
In 1905, 11-year-old Frank Epperson left a mixture of powdered soda, water, and a stirring stick in a cup on his porch. It was a cold night, and Epperson awoke the next morning to find a frozen pop. He called it the “Epsicle.”
It was a hit with his friends at school, and later with his own kids. They constantly called for “Pop’s ‘sicle.” So in 1923, Epperson changed the name and applied for a patent. A couple of years later, Epperson sold the rights to the brand name Popsicle® to the Joe Lowe Company in New York. The rest is history!
I also am a huge fan of the alcoholic drink of the same name (you haven't? You MUST).
Having had so many disappointments in the dessert arena lately (don't ask), I needed to hit a home run for my ego, and whenever I go for the win, I bake what I can with my eyes closed.....a cheesecake.
Not one to miss an opportunity to try a new flavor, Creamsicle® immediately came to mind. Was time I tackled that puppy, and a perfect one to start the summer with.
I thought for my first try I would make a smallish-sized test one (in case I had to throw it away) and one that would feed two people a size you would not get tired of, before finishing.
Did I just say tired of cheesecake? Please, slap me quick.
Actually, it was a good idea and I was glad I did. There were a few things I could have done better and my next one will now be perfect for company. I will list the recipe as baked, but with revisions in red that I will make next time.
My neighbor went Lady Ga Ga over his sample and put in a request for his own 'Private Idaho'.
It was as refreshing as it's namesake and by unanimous vote, the perfect dessert for our annual Clam Bake in September.
I will say that the taste was spot on and not only did I hit a home run, I hit a grand slam!!
makes 1 (9") tart-sized cheesecake
* 2 (8oz) bricks of cream cheese (4 bricks next time)
* 1/2 cup Greek yogurt (or regular 8 oz whole fat strained to 4 oz) (1 cup cottage cheese)
* 2 eggs (4 eggs)
* 1 tablespoon flour
* 2/3 cup sugar (1 cup)
* Pinch of salt
* 3/4 teaspoon vanilla extract
* 3/4 teaspoon orange extract (1 1/2 teaspoons)
* 10 Oreo® Creamsicle cookies, processed to crumbs (or vanilla cream cookies)
* Red and Yellow food coloring (I used gel)
1. Preheat oven to 325°. Line a springform pan with parchment paper and press the cookie crumbs into the bottom and 1/4" up the sides.
2. Bake for 11 minutes. Remove and cool. Reduce oven temp to 300°.
3. Meanwhile, blend the first 6 ingredients in a blender or processor until smooth (Do not use a stand mixer. It beats in too much air and will cause cracks).
4. Divide the batter into two pourable containers (I used my Pyrex measuring cups).
5. Add vanilla extract to one half and the orange extract to the other half.
6. To the orange extract half, add 3 drops of yellow and 7 drops of red food coloring. Make adjustments to get a good orange color. It will lighten when baked so make it darker then you think it should be.
7. Pour about half the vanilla into the middle of the crust and let it spread. Pour the same amount of orange the same way, then the rest of the vanilla, followed by the last of the orange.
8. Using a skewer or knife, drag it through the filling going one way then the other.
9. Bake for 1 hour (90 minutes). Open the oven 2-3", wedge with a rolled up towel and leave the pan in for another hour. Remove to refrigerator for minimum 4 hours, overnight even better.
* 1 can Mandarin oranges in syrup
* 1 tablespoon sugar and cream
Drain syrup into a saucepan. Boil down to half. Add sugar and cream and boil until thick. Spoon orange segments into syrup and arrange on top of cheesecake and then pour remaining syrup over to cover.