This recipe came from a “meeting of the minds” over cheesecake with Ruth and Marlaine. I give it !

The texture of this is a bit softer but I think it has a better mouth-feel than the one made with cottage cheese, but that version is pretty durned quick and tasty. The orange extract really gives the cheesecake a lot of zing and that special creamsicle flavour.

I would like to try it again with more protein powder - maybe 180 grams - no jello and 5 or so tsp. of gelatin.

R & M Inspired Creamsicle Cheesecake
Makes 1 9-inch cake

1/2 lb. cream cheese, at room temperature
1 cup sour cream
62 gr. Whey Gourmet Creamsicle protein powder (2 scoops)
1 Tbsp. lemon juice
1/4 tsp. pure orange extract – I use Boyajian brand*
1 Tbsp. gelatin
1 pkg. SF orange Jell-o
1 cup water
1 cup whipping cream

In a food processor, mixer or by hand beat the cream cheese until smooth. Beat in the sour cream, protein powder, lemon juice and extract.

Sprinkle the gelatin and Jell-o over 1/2 cup of the water and let sit for 5 minutes. Bring the remaining water to a boil, remove from the heat and stir in the gelatin mixture until dissolved. Whisk into the cream cheese mixture. Refrigerate until slightly thickened, stirring frequently.

Whip the cream to firm peaks and fold into the orange mixture. Pour into a pan – 8 or 9-inch spring form or pie pan, etc. and refrigerate at least 4 hours until firm.

*This is at the Gourmet Warehouse in Vancouver

The count a la Ruth (from her post below)

Cals: 2423
Fat: 221
Carb: 32.2
Protein: 87


The Super Protein Version

Make the recipe exactly as above but use 6 scoops of the protein powder.

Cals: 3391
Fat: 237
Carb: 53
Protein: 105.4