To my wonderful surprise, they were everywhere! Look across the lake to the left…two taking off and even more behind them and across the other side.
Which brings me back to my post…Black Bottom Orange Cheesecake.
And a special meal with good friends always calls for a fancy dessert. My Black Bottom Orange Cheesecake is as easy as you can get, but you’d never know it from the presentation or the taste. A shortcut taken from Betty Crocker’s Gluten Free Brownies makes the black bottom layer, while 1/3 less fat cream cheese, vanilla yogurt and grand marnier create the cheesecake layer. So easy and richly delicious! Top it off with fresh whipped cream and a drizzle of semi-sweet chocolate…and don’t forget to supreme an orange for garnish!
Preheat oven to 350 degrees and spray a 9″ springform pan with non-stick spray.
1 pkg (16 oz) Betty Crocker Gluten Free Brownie Mix
Prepare the brownie mix according to the package directions and pour into springform pan. Bake 23-26 minutes or until done. Remove and set aside.
Meanwhile, prepare the cheesecake layer.
- 1 (8 oz) pkg 1/3 less fat cream cheese
- 1/3 cup sugar
- 1/2 cup vanilla Greek yogurt (or 5.3 oz pkg)
- 1 tsp vanilla
- 1 Tbsp Grand Marnier
- 2 Tbsp orange juice concentrate (put in microwave for 20-30 seconds if frozen hard)
- 1 tsp zest of orange
Reduce the oven to 325 degrees once the brownie layer is done.
Add all cheesecake layer ingredients together in a medium glass bowl and beat together until creamy and smooth. Pour over top of baked brownie layer (it’s ok if it‘s still warm). Smooth to cover the entire bottom layer and bake in 325 degree oven for 40-45 minutes or until set and a knife inserted gives a little resistance.
Allow to cool on a wire rack. Then refrigerate for at least two hours. Cut into individual slices and garnish with whipped cream, chocolate drizzle, and a supreme orange slice.
1/2 cup semi sweet chocolate chips
1 tsp butter Crisco
Melt in a glass dish at 30 second intervals until smooth…don’t over cook!
Sweetened whip cream