The night I pulled together the Vanilla Fig Rosemary Cheesecake Bars, I was asked to make something just as special for a work function the following Monday.

Of course, I obliged.

We brainstormed for a few moments – actually, I thought out loud.

And then, this happened.

Orange Vanilla Clove Cheesecake Bars

1 cup shortbread “dust” (process Walkers shortbread into a fine powder)
4 Tbs. butter, melted

8 oz. cream cheese, room temperature
4 oz. mascarpone cheese, room temperature
4 navel oranges, divided
4 oz. fresh blackberries
1/2 cup granulated sugar +
1 tsp. vanilla extract
1/4 tsp. ground cloves

Preheat oven to 325 degrees. Combine the melted butter and shortbread dust for even distribution and press into the bottom of a quick-release or “push out” pastry pan.
Bake for 25 minutes, until crispy brown.
Allow to cool.

Meanwhile, beat together the cheeses, the juice of TWO of the oranges, the sugar, vanilla, and cloves until smooth.
Top the cooled crust with a smooth layer of the filling. 
Chill for several hours, or overnight.
Thinly slice the remaining two oranges into rounds.
Layer the orange rounds atop the cheesecake filling.
Sprinkle with a bit of extra sugar and brûlée with a kitchen torch.
Garnish with fresh blackberries.