Mandarin Orange Cheesecake With Orange Sauce Recipes

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.

MANDARIN ORANGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving.

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 WITH ORANGE SAUCE

Steps:

• Line a soufflé dish or 6-inch spring form pan with aluminum foil. (They should fit inside your cooker easily). Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack or trivet and 2 cups water in at least a 6-quart pressure cooker. Place dish on rack. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 20 minutes. Cool cooker at once by setting in a sink filled with 4-inches cold water. Let sit 1-2 minutes. Remove cheesecake and cool in soufflé dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. Meanwhile for orange sauce, mix 1/4 cup sugar and cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheesecake.

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.