ELEGANT ORANGE BLOSSOM CHEESECAKE
The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.
HEAVENLY CHEESECAKE
It's true that your guests will think this cheesecake is heavenly. And the fact that you can put it together in just 15 minutes? Also heavenly.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
- Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 5 g
ORANGE CHEESECAKE
I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.
Provided by Mary Scheffert
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4
HEAVENLY ORANGE CHEESECAKE
This recipe is simple. If you find yourself all of the sudden forgetting to set out the cream cheese to come to room temperture. Just put it in the microwave for 35 seconds. I stumbled accross this recipe trying to use up some oranges before they went bad.
Provided by Linda Allen
Categories Cakes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven 350 degrees. In a small bowl mix the graham cracker crumbs and melted butter together. press in the bottom of a 9" springform pan. Bake for 8 to 9 minutes. Remove from oven and allow to cool while mixing the cheesecake. Reduce the oven to 300 degrees.
- 2. In a large bowl mix the cream cheese, 3/4 cup sugar, until smooth and creamy. Add the vanilla extract, heavy cream, orange juice, and 2 tbsp. orange zest mixing just until well blended. Add eggs one at a time mixing well after each addition. Do not over mix. Pour into prepared pan.
- 3. Bake for one hour or until the edges are set and the center has a slight giggle to it. Leave the cheesecake in the oven for at least 1 hour without opening the oven door. Remove from the oven, allow to cool to room temperature. Leaving in the pan chill for at least 4 hours or overnight.
- 4. Run a knife around the edge of the cheesecake to loosen from the ring of the pan. Now release the ring and remove.
- 5. In a small bowl mix the 8oz. sour cream, 1/2 tsp. orange zest, and 1/3 cup powdered sugar together. Spread on top of the cheesecake. Chill until ready to eat.
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
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).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
HEAVENLY CHERRY ANGEL FOOD TRIFLE
Cherries are a major crop in New York. Each year, a cherry recipe contest is held to celebrate George Washington's birthday-and I won with this recipe! -Hyacinth Rizzo, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.
Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 203mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
HEAVENLY CHERRY CHEESECAKE
Make and share this Heavenly Cherry Cheesecake recipe from Food.com.
Provided by Sweet Southern Bell
Categories Cheesecake
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Beat cheese , sugar, flour, butter and vanilla with mixer on med.
- Just until blended. Add eggs 1 at a time, mixing on low.
- Blend in sour cream. Pour over crust.
- Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.
Nutrition Facts : Calories 311.1, Fat 19.7, SaturatedFat 12.1, Cholesterol 99.2, Sodium 156.8, Carbohydrate 29.3, Fiber 0.3, Sugar 14.5, Protein 5
HEAVENLY KAHLUA CHEESECAKE
Make and share this Heavenly Kahlua Cheesecake recipe from Food.com.
Provided by Melaine
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients, mix well.
- Firmly press into bottom of 9 nch springform pan.
- Bake at 325 for 5 minutes.
- Beat cream cheese with mixer until light and fluffy.
- Gradually add 3/4 cup sugar, mixing well.
- Beat in 1/2 cup cocoa.
- Add eggs, one at a time, beating after each one.
- Stir in next 3 ingredients.
- Pour into prepared pan.
- Bake at 375 for 25 minutes.
- Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
- Let cool to room temperature on a wire reck.
- Chill 8 hours or overnight.
- Remove side of springform pan.
- Garnish with chocolate curls.
Nutrition Facts : Calories 384.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 99, Sodium 240.6, Carbohydrate 33.6, Fiber 1.2, Sugar 26.4, Protein 5.5
CRANBERRY-ORANGE CHEESECAKE
Cranberries are a yummy and healthy add-in to all sorts of recipes. They're available all year-round fresh, frozen or dried. Everyone loves cheesecake and this one is high on our list of delicious. Got this out of BH&G.
Provided by Rachel Marie
Categories Cheesecake
Time 1h
Yield 1 cheesecake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
- In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
- Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 249.5, Fat 14.1, SaturatedFat 8.2, Cholesterol 89.8, Sodium 235.2, Carbohydrate 22.9, Fiber 0.6, Sugar 14.8, Protein 8.2
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