An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert.
What to buy: Store-bought ricotta is fine to use in this recipe, or you could make your own ricotta cheese.
Making homemade pecan shortbread cookies for the crust would be the icing on this cheesecake, but we used Keebler Pecan Shortbread Sandies with much success.
Special equipment: You will need a 9-inch springform pan for this recipe.
This dish was featured as part of our Homemade Vanilla Extract project.
For the filling:
For the topping:
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...