Mandarin Orange Cheesecake With Orange Sauce Food

EASY MANDARIN ORANGE CHEESECAKE

Steps:

• Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool. , Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and, if desired, orange zest. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.

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).

CHEESECAKE WITH ORANGE RUM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Thoroughly greas a 10" springform pan.
• Beat together cream cheese & butter until creamy.
• Blend in sour cream.
• Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
• Add eggs, one at a time, beating well after each addition.
• Pour into prepared pan.
• Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
• Bake 1 hour or until set.
• Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
• Remove cheesecake from oven; let stand on wire rack for 2 hours.
• Loosen cake from rim of pan; cool completely before removing rim of pan.
• Refridgerate at least 6 hours before serving.
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• Orange Rum Sauce:.
• Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
• Add corn syrup, sugar, and rum; stir until the sugar dissolves.
• Increas heat to high; bring to a boil.
• Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
• Remove from heat; cool throughly.
• Stir in macadamia nuts and serve over slice of cheesecake.

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

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 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?).