I have a cookbook called The Cheesecake Bible. I’ve been through it and bookmarked I can’t tell you how many recipes that I intend to try eventually. I LOVE cheesecake. :) Well, I’ve had some canned mandarin oranges in my pantry for a while, and I love the flavor of orange in desserts, so I settled on the Mandarin Orange Cheesecake on page 122.
Mandarin Orange Cheesecake
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Print It Rate ItIngredients
Crust
- 1 cup graham cracker crumbs
- 3/4 cup almonds toasted and ground (I used filberts AKA hazelnuts)
- 1/4 cup unsalted butter melted
Filling
- 3 packages each 8 ounces cream cheese, softened
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 4 eggs
- 1/2 cup sour cream I used vanilla yogurt
- 1/4 cup frozen orange juice concentrate thawed
- 1-1/2 Tablespoons orange zest preferably mandarin
- 1 teaspoon vanilla
- 3 small mandarin oranges broken into segments (can substitute 1 can (10 ounces) mandarin orange segments, drained)
Topping
- 1-1/2 cup sour cream I used vanilla yogurt
- 2 Tablespoons granulated sugar
- 2 Tablespoons fresh squeezed orange juice preferably mandarin
Decoration
- 1/2 cup whipping cream
- 2 Tablespoons granulated sugar
Instructions
- Preheat oven to 350 degrees F. Prepare pan: 9-inch cheesecake pan, ungreased, or springform pan with 3-inch 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 mixer bowl fitted with paddle attachment, beat cream cheese, butter and sugar on medium-high speed until very smooth, for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Stir in sour cream, orange juice concentrate, orange zest and vanilla.
- Fold in orange segments by hand.
- Pour over frozen crust, smoothing out to sides of pan.
- Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let 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. Let cool in pan on a wire rack for 2 hours.
- Cover with plastic wrap 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.
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Amanda Davis
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