Easy Mandarin Orange Cheesecake Food

NO BAKE MANDARIN ORANGE CHEESE CAKE

Steps:

• Mix Graham wafer crumbs sugar and butter.
• Press into 11x13 glass dish or pan.
• Mix cream cheese and sugar in bowl until softened. You can use an electric beater.
• Mix gelatine and boiling water in separate bowl, stir until gelatine is melted and let sit until cool. Once cooled, pour into cheese mixture, stir well. (looks like dirty milk).
• Whip cream until soft peaks form then fold into cheese mixture.
• Pour over Graham wafer bottom. Let set for a few hours in refrigerator.
• Drain oranges, but keep the juice.
• Once the mixture has set, place orange sections in rows on top of cheese cake making sure to cover the entire cake.
• Make jell-o using one cup of boiling water, and some of the juice from oranges, then spoon over the oranges on top of the cake.
• Let set in the refrigerator for a few hours before serving.

MANDARIN ORANGE CHEESECAKE

Steps:

• To make cake layer, combine flour, baking powder and salt in a small bowl.
• Cream together butter and sugar with an electric mixer in a medium bowl. Add dry ingredients to the butter and mix well. Mix in milk, vanilla and 1 egg. Pour into a well-greased 9" springform pan (or line it with parchment paper). Slam pan down on the counter a few times to even out the batter.
• Bake in a preheated 350F oven for 15 minutes or until the cake is light brown on top.
• For the cream cheese layer, combine gelatin with 3/4 cup sugar in a medium bowl. Add boiling water and stir until gelatin is dissolved. Set this aside.
• Prepare Dream Whip by whipping together 1 envelope of Dream Whip and 1/2 cup milk with an electric mixer in another medium bowl. Whip it good until the topping makes stiff peaks.
• In another bowl, whip the cream cheese with vanilla, orange extract, lemon juice and food coloring in a large bowl until smooth. Slowly add the gelatin mixture while beating. Add half (about 1 cup) of the Dream Whip to the cream cheese mixture and beat until smooth. Pour this mixture over the cake layer in the springform pan. Chill for 2 hours or until firm.
• Pour all liquid except 1/2 cup from the cans of mandarin oranges wedges. Heat the 1/2 cup liquid in the microwave on high for 1 to 1 1/2 minutes or until hot. Dissolve 1 tsp unflavored gelatin in the liquid. Combine liquid with orange wedges and pour over the top of the firmed-up cheesecake that's still in the springform pan. Chill the cake for at least 2 more hours.
• For the crunchy nut crust, combine 1 Tbs water with 2 Tbs sugar in a small saucepan over medium heat. When sugar is dissolved and liquid begins to boil, add the hazelnuts and stir until nuts are well coated. Stir often until the water has cooked off, then continue to stir until the sugar begins to caramelize and turn light brown. Be careful not to burn the nuts. The nuts are done when they are light brown and glazed with candied sugar. Pour the nuts onto a plate and let them cool completely. When the candied nuts are cool, chop them up in a food processor until they are the consistency of crumbs.
• Make the icing by combining shortening with powdered sugar, milk and vanilla.
• When mandarin orange gelatin has firmed up on top of the cake, remove the cake from the springform pan. Use a spatula to spread the icing around the edge of the cake. Press the hazelnut crumbs onto the icing around the edge of the cake (you've got more than enough hazelnut crumbs and much of it will fall off as you press it on the sides). Chill the cake for at least another hour before serving. To serve, cut cake into 8 slices.

MANDARIN CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Crust-combine the chocolate wafer crumbs and butter and mix well.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• Remove and cool on a wire rack.
• Turn heat up to 350 degrees.
• In a large bowl beat together the cream cheese, sugar and flour until smooth.
• Beat in eggs, one at a time mixing well.
• Mix in juice, liqueur and rind.
• Pour over cooled crust and bake for 45 minutes or until center is just set.
• Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
• Place in fridge and let set overnight.
• Next day bring cream to boil over low heat in a medium saucepan.
• Stir in chocolate and remove from heat.
• Stir until chocolate is melted and smooth.
• Pour over cake and spread over sides or let it"drizzle down" the sides.
• In a separate pan melt chocolate.
• Dip dried mandarine segments half way into chocolate.
• Let dry on waxed paper.
• Arrange in circle on cake.
• Pile on chocolate curls.

MANDARIN ORANGE CHEESECAKE PIE

Steps:

• Preheat oven to 375 degrees F.
• Mix cream cheese, sugar, orange juice concentrate, eggs, and reserved mandarin juice on medium speed until fluffy.
• Pour into shortbread crust. Carefully arrange mandarin slices on top. Sprinkle with a little light brown sugar, which will caramelize with the mandarin while baking.
• Bake at 375 for 30-35 minutes, or until cheese portions you can see on top are slightly golden and cheesecake has set.
• Remove from oven. Allow to cool on counter, then refrigerate for 3 hours.
• Note: adopted recipe originally used 1/2 cup of orange juice concentrate and gave no indication of what to do with the mandarin oranges. (LOL, what use is THAT?).

ORANGE CHEESECAKE

Steps:

• Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
• In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
• Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
• Preheat oven to 350°F.
• Place prepared pie crust in center of a cookie sheet (preferably without sides).
• Brush crust with some of the orange juice concentrate.
• Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
• Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
• When cooled to room temperature, refrigerate cheesecake for several hours.
• While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
• If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
• Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
• When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
• Refrigerate any leftovers.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).