And, just when you think it safe to smugly disparage jello, along comes something wonderful like this…
A cheesecake that tastes like one of those orange and vanilla creamsicles.
Oh, and it is Guten-frikkin-Free!
So. Bonus!
The nice folk at delish who shared the recipe called for yellow Oreos for the crust, but
the gluten-free Oreos only seem to come in original double stuff.
Didn’t matter. Worked a treat.
INGREDIENTS
Crust:
•1 package gluten-free Oreos
•8 tbsp (one stick) butter, melted
•1/2 tsp Kosher salt
Cheesecake:
•1 (3-oz) box orange jello
•1 cup boiling water
•2 cups whipped topping
•2 (8-oz) blocks cream cheese, softened
•1/4 cup sour cream
•1 cup confectioners’ sugar
•1 tsp vanilla
•1/8 tsp Kosher salt
Whisk the boiling water into the jello until clear and set aside to cool completely.
Crush the Oreos in a food processor fitted with the metal blade, then add the melted butter and pulse until combined.
Pat into the bottom and up the sides of a nine inch springform pan.
Whip the cream cheese together with the sour cream, confectioners’ sugar, vanilla, and Kosher salt until fluffy.
Fold in the whipped topping.
Whisk about half of the cream cheese and whipped topping mixture into the orange jello until smooth.
So… this next bit was a bit confusing to me, so I think I screwed it up.
Didn’t matter in the end, the cheesecake was really, really tasty!
Alternate scooping about 1/4 cup of each mixture into the pan on top of the crust, then, using a butter knife, swirl the two layers together.
Cover and chill for six hours before serving.
I let mine rest in the fridge overnight.
So, yeh. No artfully swirled orange and vanilla parts, but still and all, a wicked fine cheesecake.
And, did I mention that it is Gluten-Free?