NO-BAKE ORANGE CREAMSICLE CHEESECAKE
This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.
Provided by Jamie @ LoveBakesGoodCakes
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
- Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
- In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
- In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
- In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
- Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE ORANGE CHEESECAKE
The crust for this cheesecake is a great way to repurpose leftovers from your holiday cookie tins -- just pulse them in a food processor with sugar, mix with melted butter and press into the pan. This cheesecake is also the perfect "freezer dessert." It can be made weeks ahead and stored in the freezer until ready to serve. Spruce up each slice by topping with whipped cream, chocolate sauce and candied orange peel.
Provided by Vallery Lomas
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 6- or 7-inch springform pan with nonstick baking spray with flour.
- Put the cookies, sugar and salt in the bowl of a food processor. Pulse until finely crushed, scraping the bottom of the bowl with a rubber spatula as needed. (Any large, stubborn bits of cookie can be crushed with the back of a spoon.) You should have about 1 heaping cup of crumbs.
- Put the cookie crumbs in a medium bowl. Add the melted butter and stir until combined and all the crumbs are moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack the crumbs down in an even layer and up the sides about 1/2 inch (or a little higher if using a 6-inch pan).
- Bake until set, about 12 minutes. Let the crust cool on a wire rack while you prepare the filling.
- For the filling: Combine the chocolate chips and milk in a large mug or other heatproof bowl. Microwave on high for 60 seconds. Remove from the microwave and use a small rubber spatula to stir in small circles until the mixture comes together and the chocolate chips are melted and smooth. Set aside.
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment (you may also use a large bowl and a handheld electric mixer or whisk). Beat on medium-low speed until combined and smooth, about 1 minute.
- Increase the speed to medium. Add the eggs, one at a time, beating well after each until smooth and homogenous, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Reduce the speed to medium low and add the flour, orange liqueur, vanilla and orange zest.
- With the mixer running, drizzle in the melted chocolate. Mix until smooth, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Pour the filling into the pan and smooth the top. Bake until the sides of the cheesecake are set and the middle jiggles when shaken, about 40 minutes.
- Turn off the oven and open the door a few inches. Let the cheesecake remain in the warm oven with the door ajar for 30 minutes. Remove the cheesecake from the oven and allow it to sit at room temperature until no longer warm, about 30 minutes. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 2 hours, or until ready to serve.
- To unmold, run an offset spatula or butter knife around the edge of the pan. Carefully unlock the springform pan and remove the outer ring. Serve each slice with a dollop of whipped cream, chocolate sauce and some candied orange peel.
- The cheesecake should be stored in the refrigerator, covered, up to 3 days. The cheesecake may also be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost the frozen cheesecake in the refrigerator prior to serving.
- Using a vegetable peeler, cut the orange peel into vertical, wide strips (save the inside of the orange for eating later!). Try to carefully shave off any of the bitter white pith with a paring knife. Cut the orange peel into 1/4-inch-wide strips.
- Put the orange peel in a small saucepan and cover with water. Bring to a boil. Allow to boil for 5 minutes then drain and rinse. Repeat this process a second time. This step removes any bitterness from the peel.
- Bring 1 cup of the sugar and 1 cup water to a simmer in the same small saucepan. Allow the sugar to dissolve, about 5 minutes. Add the blanched orange peels and simmer gently over low heat until the peels are softened and pith is translucent, 35 to 40 minutes.
- Meanwhile, put the remaining 1/2 cup sugar in a bowl. Remove the peels from the syrup and dredge in the sugar (cool and store the leftover orange simple syrup for another use!). Shake off any excess sugar and place the peels on a wire baking rack set in a baking sheet. Allow to sit and dry out, uncovered, for a day or so.
ORANGE CHOCOLATE CHEESECAKE
"White chocolate and oranges are perfect together in this dessert," says Tangee Bradley, Columbia, South Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 165mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE CHOCOLATE SWIRL CHEESECAKE
A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
Provided by Eloise Liberty
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g
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.
ORANGE-CHOCOLATE TWIST CHEESECAKE
Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate. Make one or both toppings to enhance the combination.
Provided by Kat
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 10h50m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
- Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
- Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
- Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
- Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
- To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
- To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 62 g, Cholesterol 163.4 mg, Fat 40.8 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 21.8 g, Sodium 355.2 mg, Sugar 46 g
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
ELEGANT ORANGE BLOSSOM CHEESECAKE
The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 14
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., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.
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