Orange Swirled Cheesecake Dessert Food

ORANGE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
• Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
• In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

ORANGE CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
• Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
• In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
• Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

CRANBERRY ORANGE CHEESECAKE

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. , Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust., Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, top with chocolate topping. If desired, garnish with sugared cranberries and orange slices.,

ORANGE VANILLA SWIRL CHEESECAKE

Steps:

• To prepare crust, combine graham cracker crumbs and sugar in a bowl. Melt butter and stir thoroughly into crumb mixture.
• Lightly grease a 9-inch springform pan with butter. Press crumbs into bottom of the springform pan, working them up the sides if desired (a 1-cup measuring cup works well for this).
• Bake crust at 325 degrees for 15-20 minutes. Cool completely.*.
• Begin making the cheesecake filling by placing softened cream cheese into a large bowl. Mix sugar and corn starch in a bowl and then add to cream cheese; stir until smooth. (You can also use an electric mixer on the lowest speed, but doing so will add extra air into the cheesecake and increase the chance of cracking during baking.).
• Crack 4 eggs into a bowl; add eggs one at a time to the filling mixture and stir, scaping down the sides after adding each egg.
• Mix in sour cream.
• Place two cups of cream cheese mixture into a second bowl.
• In the original bowl, stir in vanilla and set aside.**.
• In the second bowl, add 2 egg yolks, orange extract, orange zest, and the food colorings, and stir.
• Using a 1-cup measure, pour mixtures into the center of the springform pan by alternating white and orange filling. (To create a "perfect" swirl, pour batter directly into the middle of the pan. Each additional pouring will form a new circle inside the last.).
• If desired: When finished pouring fillings into the pan, very slightly swirl the top of the cake with a knife to achieve a gentle marbling effect.
• Place into preheated oven (325 degrees) and bake for 80-90 minutes or until almost set. Sides should be set with a slight rippling effect at the center of the cake (the cake will completely set as it cools and is refrigerated).
• Remove from oven and place on a cooling rack. After about 30-60 minutes you can remove the outside of the springform; you may need to run a knife around the edge of the cheese cake to loosen the sides before removing the springform.
• After cooled, place uncovered cheesecake in the refrigerator for 6 hours or overnight before serving. Slice into 12-16 slices.

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).

ORANGE-CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan. Bake 10 minutes.
• Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add liqueur and zest; mix well. Remove 2 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour remaining batter over crust. Drop spoonfuls of the chocolate batter over plain batter. Cut through batters with knife several times for marble effect.
• Bake 55 minutes to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.