Juniata County Dairy Promotion
Juniata County Dairy Princess Kera Bentz.

This is Dairy Princess Kera Bentz writing my last newspaper article as the 2025-2026 Juniata County Dairy Princess. My year was full of amazing memories. Each promotion I participated in this past year has a special place in my heart. My year started with lots of ice cream serving and attending multiple local parades. We went to Juniata and East Juniata Elementary School to do lessons about dairy. I went to daycares and preschools to read storybooks to the kids, and of course, the Juniata County Fair. I think my best memories from the term took place at the Juniata County Fair: handing out ribbons at the dairy shows, scooping ice cream in our trailer or handing out bowls of ice cream from our giant sundae. But the most notable promotion was handing out chocolate milk at the races. It was an amazing opportunity to explore so many new areas of the county fair.

Being the Juniata County Dairy Princess was an incredible experience. Not only did I learn so much more about the industry, this term also gave me skills of a lifetime such as public speaking, time management, delegating and professionalism skills. Each of these skills I will carry with me through school and my career. I would encourage anyone who has a passion for the dairy industry to apply for dairy princess because it’s an amazing opportunity for learning, growing and exploring.

As I share my last recipe, what’s a better one than orange creamsicle cheesecake. This recipe was actually my recipe chosen from the Pennsylvania Dairy Princess State Pageant that I attended and you can find it in our recipe book from 2025-2026. For one last time as the Juniata County dairy princess, make sure to get your three servings of dairy everyday and enjoy.

Orange creamsicle cheesecake

Ingredients

• 2 cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the cheesecake filling

• 16 oz. cream cheese, softened

• ¾ cup granulated sugar

• 2 eggs

• ½ cup sour cream

• ¼ cup heavy cream

• 1 tbsp orange zest

• ½ cup fresh orange juice

• ½ tsp vanilla extract

• ½ tsp orange extract

• ½ cup white chocolate chips, melted

• Orange gel food coloring (optional)

For the white chocolate glaze

• ½ cup white chocolate chips

• ¼ cup heavy cream

For garnish (optional)

• Whipped cream

• Orange slices

Instructions

1. Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar and melted butter until combined. Press into the bottom of a 9-inch springform pan and bake for 8 minutes. Let cool.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in sour cream, heavy cream, orange zest, orange juice, vanilla extract, and orange extract until fully combined. Stir in the melted white chocolate. Divide the batter into two bowls. Leave one half plain (white/vanilla layer). Add orange gel food coloring to the other half (orange layer).

3. Pour half of the vanilla batter into the prepared crust. Carefully add the orange layer on top. Swirl gently for a marbled effect or leave layered. Bake at 325°F (163°C) for 50-55 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open. Chill for at least 4 hours, preferably overnight.

4. Heat heavy cream in a small saucepan until hot (not boiling). Pour over white chocolate chips and stir until smooth. Let cool slightly, then pour over the cheesecake.

5. Top with whipped cream and an orange slice. Drizzle with extra melted white chocolate for extra indulgence. Slice and enjoy.