No Bake Orange Cheesecake With Toasted Almonds Recipes

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. 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, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS

Steps:

• Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with ¼ cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
• Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
• Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

CRUNCHY SNOW PEAS WITH TOASTED ALMONDS

Steps:

• Low-Sodium Recipe
• 1. Warm the olive oil in a small sauté pan.
• 2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
• 3. Cook about 3-4 minutes, leaving the snow peas crisp.
• 4. Add the lemon juice and toss again.
• 5. Spoon onto a plate, sprinkle with shallots, almonds and Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.

NO BAKE ORANGE CHEESECAKE

Steps:

• Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
• Process cookies and sugar in a food processor until crumbs have formed.
• Then add butter and 1 Tablespoon water and process to moisten the crumbs.
• Empty mixture into the spring form and press into the bottom of the pan.
• Arrange the orange slice halves round the wall of the pan.
• Filling.
• In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
• Let it stand 5 minutes to soften.
• Microwave in 10 second intervals stirring after each until the mixture is smooth.
• In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
• Gradually beat in the gelatin mixture.
• Fold in the topping and zest and mix well.
• Spread the mixture of the crust.
• Cover with plastic wrap and chill for 6 hours.
• When set run a knife around the edge of pan and remove side of pan.
• If you like garnish the cheesecake with additional topping and orange slices.

NO BAKE ORANGE CHEESECAKE

Steps:

• Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
• Fold in Cool Whip.
• Spoon mixture into crust.
• Sprinkle cookie crumbles on top to taste.
• Refrigerate overnight (8+ hours).

NO-BAKE CHERRY CHEESECAKE WITH ALMONDS

Steps:

• Reserve 1 Tbsp. nuts; sprinkle remaining onto bottom of crust. Mix next 4 ingredients in medium bowl until blended. Gently stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with pie filling and reserved nuts.

ORANGE CHEESECAKE

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.