COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
ORANGE COCONUT CHEESECAKE
From my old recipes
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Unfold pie crust as pkg. label directs. Press out fold lines. Patch any cracks. Sprinkle crust with flour and roll to a 12 inch circle. Invert piecrust into a 9 to 10 inch fluted cake pan with removable bottom 9or a 9 inch pie plate) pressing crust against bottom and side of pan. (or in pie plate, fold crust edge under to make a 1/2 inch high rim, and crimp decoratively). Pout on cookie sheet. Bake 7 minutes or just til crust begins to brown.
- Meanwhile, grate 1 tsp. peel from orange. Reserve orange for garnish. In bowl, with mixer at medium speed, beat cream cheese and ricotta til smooth. Beat in cream of coconut and orange peel.
- Add eggs, 1 at a time, beating just til they are mixed. Remove cookie sheet with crust from oven and reduce oven temperature to 350. Pour cheese filling into crust; carefully return to oven. Bake 50 minutes til cheesecake is puffed and center is set but still soft (if needed, cover loosely with foil after 30 minutes to prevent over browning. Cool cheesecake on wire rack. Refrigerate at least 1 hour. Before serving, with sharp knife, cut off and discard all remaining peel and white part from reserved orange. Carefully cut along each membrane to remove orange sections Remove side of pan from cheesecake. Put cake on serving plate. Sprinkle coconut evenly over top. Garnish with orange sections. 360 calories per serving. Note: To toast coconut, heat in heavy skillet, stirring frequently til lightly browned. Or toast on baking sheet in 350 oven, stirring occasionally about 15 minutes or til coconut is lightly browned. Serves 10 My Old Recipes
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
ORANGE CREAM CHEESECAKE
I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.
Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
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
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