Ingredientes para Orange Cream Dessert Squares
- 1 (16 1/2 ounce) roll refrigerated sugar cookie dough
- 1 tablespoon finely grated orange peel
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup orange marmalade
- 1 tablespoon orange liqueur
- 2 large eggs
- 1 cup heavy whipping cream
- few drops orange food coloring
- 1 tablespoon unsalted butter
- 8 ounces white chocolate chips
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Cómo preparar Orange Cream Dessert Squares
- Preheat oven to 350°F (175°C).
- Prepare the crust: Press cookie dough evenly into the bottom and 1 inch up the sides of an ungreased 13x9 inch baking dish.
- Sprinkle the crust evenly with 1 tablespoon of finely grated orange peel.
- Make the cheesecake filling: In a medium bowl, beat together 16 ounces cream cheese (softened), ¾ cup granulated sugar, ¼ cup orange marmalade, and 1 tablespoon orange liqueur with an electric mixer on medium-high speed for about 1 minute, or until well blended.
- Add 2 large eggs one at a time, beating well after each addition. Beat for about 2 minutes, or until well blended and creamy.
- Pour the cheesecake filling evenly over the prepared crust.
- Bake for 29-36 minutes, or until the crust is golden brown and the center is just set.
- Let cool completely on a wire rack for at least 1 hour.
- Prepare the ganache: In a small, microwave-safe bowl, microwave 1 cup heavy whipping cream and a few drops of orange food coloring on high for 30 seconds, or until just boiling.
- Remove from microwave and stir in 8 ounces of white chocolate chips and 1 tablespoon of unsalted butter until smooth and melted.
- Pour the ganache evenly over the cooled cheesecake bars.
- Refrigerate for at least 1 ½ hours, or until chilled and firm.
- To serve, cut into 24 squares (6 rows x 4 rows) using a thin, sharp knife, wiping the blade occasionally.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
49g
Fat
32g
Carbs
6g
