Creamy Orange Cheesecake
No doubt many of you have made cheesecakes and are comfortable and familiar with baking and can imagine just by looking at a recipe what to expect. If you are one of those up and coming bakers wondering how to make a cheesecake perhaps this will be the cheesecake recipe that motivates you to give it a try. Cream cheese cheesecakes are very popular and one of those special desserts that people will treat themselves to when dining out. Dessert recipes such as this one are fun to do. There are four parts to making this cheesecake recipe. You start with the graham crust, then make the cream cheese filling. This is topped with a mandarin orange glaze that offers some tang to the dessert then you pipe on the whipped cream to garnish and drizzle with chocolate syrup. It is easier than it looks and your family and friends will feel very proud of you when they bite into this dessert. The canned mandarin oranges have the perfect juice to make the glaze from and it is sweet enough that you do not have to add any extra sugar to it. Make sure you use concentrate pure frozen orange juice pulp NOT orange drink and watch the amount you need. The recipe only calls for 6 ounces which is half of a 12 ounce can of frozen orange juice. Sometimes we don't pay close attention to recipes and then the results are not as expected. Baking is more exact than cooking so you need to measure carefully.
Serves 12 - Makes a 10-inch cheesecake
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup cane sugar (you can substitute granular or brown)
1 cup heavy cream
16 ounces cream cheese, room temperature
6 ounces (1/2 of a 12 ounce can) pure frozen orange juice (not orange drink)
1 (300 ml) can sweetened condensed milk
Mandarin Orange Glaze
2 (284 ml cans) Whole Mandarin Orange segments in light syrup
2 Tablespoons cornstarch + 2 Tablespoons water
1 cup heavy cream
2 cups confectioners, sugar
1/4 teaspoon vanilla extract
Chocolate syrup to drizzle (We used Santa Cruz Organic Chocolate flavored syrup)
Preheat oven to 350 degrees F.
Mix together the graham crumbs, sugar and melted butter and press into 10 inch spring-form pan.
Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling.
Chill a glass or metal bowl and the whisk attachment in the freezer for 10 minutes.
Remove from the freezer, pour in the heavy cream and whip one to two minutes until stiff peaks form.
In a large mixing bowl, using a hand or stand mixer,mix together cream cheese, sweetened condensed milk and orange juice.
Fold in the whipping cream.
Pour into the precooked and chilled crust and put into the freezer.
Mandarin Orange Glaze
Open and drain the orange syrup from the mandarin oranges into a small saucepan.
Set the orange pieces aside.
On the stove top heat the saucepan of orange syrup.
In a small measuring cup or bowl, stir the cornstarch into the water with a fork and mix until a smooth liquid forms.
Pour a small amount of the heated syrup into the cornstarch liquid, and stir to combine then pour this all back into the saucepan.
Boil for about 2 minutes until thickened. Set aside.
Pour into a small bowl and put to cool.
Once it has cooled, stir the reserved mandarin orange slices into the glaze.
Keep 12 segments of orange for garnish.
Chill the bowl in the freezer for 10 minutes.
Remove from the freezer and add heavy cream, sugar and vanilla.
Whisk on high speed until medium peaks form, about one minute.
Put the whipping cream into a piping bag. Mark off 12 portions of cheesecake.
Spoon and spread the orange glaze sauce onto the top of the cheesecake.
Pipe whipped cream onto each section and garnish.
Drizzle chocolate syrup onto each piece at serving time.
Please note that this cheesecake should be frozen.
Transfer to the refrigerator to thaw and soften for at least one hour before cutting and serving.
This is a very delicious cheesecake recipe. Try this Creamy Orange Cheesecake recipe and many other easy printable recipes on Grandmother's Kitchen site. Prepare and share our recipes with friends and families. This cheesecake freezes well and if there are any leftovers, may we suggest cutting it into slices and leaving it in the springform pan, covered with plastic wrap or aluminum foil and enjoying the 'leftovers' one delicious frozen piece at a time. You may well enjoy it as a frozen treat, but if you take it out and just let it sit for 15 minutes or so at room temperature the texture will warm up and soften again.
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