Mandarin Orange Cheesecake
From sparow64 16 years ago
- 55 minutes to make
- Serves 12
From 125 Best Cheesecake Recipes. One of our favorites! We love mandarin oranges! Can use fresh or canned.
Ingredients
- Crust: shopping list
- 1 cup graham cracker crumbs (250 mL) shopping list
- 3/4 cup almonds, toasted and coarsely ground (175 mL) shopping list
- 1/4 cup unsalted butter, melted (50 mL) shopping list
- . shopping list
- Filling: shopping list
- 3 packages (each 8 ounces/250 g) cream cheese, softened shopping list
- 1/2 cup unsalted butter, softened (125 mL) shopping list
- 1 cup granulated sugar (250 mL) shopping list
- 4 eggs shopping list
- 1/2 cup sour cream (125 mL) shopping list
- 1-1/2 Tablespoons orange zest (22 mL) shopping list
- 1/4 cup orange juice concentrate (50 mL) shopping list
- 1 teaspoon vanilla (5 mL) shopping list
- 1 can (10 ounces/300 mL) mandarin orange segments, drained shopping list
- . shopping list
- Topping: shopping list
- 1-1/2 cup sour cream (375 mL) shopping list
- 2 Tablespoons granulated sugar (25 mL) shopping list
- 2 Tablespoons fresh orange juice (25 mL) shopping list
- . shopping list
- Decoration: shopping list
- 1/2 cup whipping cream (125 mL) shopping list
- 2 Tablespoons granulated sugar (25 mL) shopping list
How to make it
- Preheat oven to 350 degrees F./180 degrees C.
- Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
- Crust:
- In a medium bowl, combine graham cracker crumbs, almonds, and butter.
- Press into bottom of cheesecake pan and freeze.
- Filling:
- In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Mix in sour cream, orange zest, orange juice concentrate, and vanilla.
- Fold orange segments into batter.
- Pour over frozen crust.
- Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on the counter for 10 minutes (do not turn the oven off).
- The cake will sink slightly.
- Topping:
- In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or serving.
- Decoration:
- In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cheesecake or pipe a border around cake, if desired.
- Tips:
- Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting.
People Who Like This Dish 6
- EmilyH Nowhere, Us
- kukla Barrie, Ontario, CA
- natlev10 Spring Valley, NY
- jtoman Rio Rancho
- clbacon Birmingham, AL
- zanna MOUNT CLEMENS, MI
- sparow64 Sweetwater, TN
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Not sure how this one got pass me, but cheesecake AND mandarin oranges?? All in one?? Fabulous :)
TY, Sparow :)
kukla
in Barrie, Ontario loved it
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" It was excellent "