GINGER-ORANGE CHEESECAKE
Who knew that cheesecake could be a delicious slow cooker dessert? Forget about baking cheesecake in the oven -- this slow cooker cake cooks right on your counter top!
Provided by BHG Test Kitchen
Time 4h25m
Number Of Ingredients 12
Steps:
- Lightly coat a 1 1/2-quart soufflé dish or casserole* with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
- For filling, in a large bowl beat cream cheese, sugar, orange juice, flour, and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined. Stir in orange peel. Pour filling into prepared dish. Cover dish tightly with foil.
- Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
- Cover and cook on high-heat setting for 2 1/2 hours or until center is set. Using foil strips carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4 to 24 hours before serving.
- Garnish with orange slices and crystallized ginger if using.
Nutrition Facts : Calories 161 kcal, Carbohydrate 17 g, Cholesterol 26 mg, Protein 6 g, SaturatedFat 4 g, Sodium 159 mg, Sugar 14 g, Fat 8 g, UnsaturatedFat 2 g
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.
ORANGE-GINGER CHEESECAKE MINIS
Sweet, citrusy and with just a touch of spice, Orange-Ginger Cheesecake Minis really do have it all. The bright presentation and sensational flavor make our Orange-Ginger Cheesecake Minis recipe an absolute must-try. Do yourself a favor and plan on making a batch next time you entertain.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
- Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
- Bake 20 to 25 min. or until centers are almost set.
- Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
- Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
- Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 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
CHOCOLATE ORANGE CHEESECAKE
This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
Provided by Justine Pattison
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h55m
Number Of Ingredients 11
Steps:
- Lightly grease and line a 20cm springform cake tin. To make the base, put the biscuits and butter in a food processor, pulse into fine crumbs, then tip into the tin. Spread evenly over the base and press down firmly with the back of a spoon. Put the tin in the freezer and leave to set for 30 mins.
- Put a large piece of foil (extra-wide foil if possible) on the work surface, or criss-cross two pieces of small foil. Place the cake tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin.
- Heat oven to 180C/160C fan/gas 4. To make the filling, put the eggs and egg yolks in a food processor and blitz until well combined. Add the cheese, cream, sugar, orange zest and orange liqueur to the food processor and pulse until only just combined. Pour the cheesecake filling gently onto the chilled base.
- Add enough just-boiled water to the roasting tin to rise roughly 2cm up the sides. Carefully place the roasting tin in the centre of the oven and bake for about 1 hr 15 mins. The cheesecake is ready when it is very lightly browned and only just set.
- Take out of the oven and sprinkle with the grated chocolate. Leave to cool in the water bath for 15 mins. Lift the cake tin from the water and leave to cool for a further 1 hr. Cover with cling film and chill the cheesecake overnight before serving.
- To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Protein 10 grams protein, Sodium 0.8 milligram of sodium
ORANGE-GINGER CHOCOLATE CHEESECAKE
If you've ever had German Lebkuchen, then you know how yummy ginger and chocolate are together. Here, the flavors are melded into a creamy cheesecake, and finished with a shot of orange. One of the most flavorful cheesecakes I've ever tried. From Ann Byrn, the cake mix doctor.
Provided by Dragonfly AZ
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325. Lightly grease a 10 inch springform pan.
- Make crust:.
- Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
- Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
- With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
- Filling:.
- In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
- Add eggs, reserved cake mix, orange juice and orange zest.
- Beat at medium for 1 minute, scraping sides of bowl as necessary.
- Pour filling onto the crust and smooth with spatula.
- Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
- Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
- Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
- Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
- Candied orange zest: (optional garnish for top of cheesecake).
- Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
- Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
- Drop the orange zest into the syrup and stir so the strands are covered.
- Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
- With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
- After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
- When the zest has dried, store it in a tightly covered container.
- For an even tastier treat, dip dried strands into melted chocolate!
Nutrition Facts : Calories 515.7, Fat 22.2, SaturatedFat 12.7, Cholesterol 106.5, Sodium 369.2, Carbohydrate 75.1, Fiber 1.6, Sugar 63.2, Protein 7.7
TRIPLE GINGER CHEESECAKE
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 9
Steps:
- Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
- Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium
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ORANGE-GINGER CHEESECAKE TART | FOODLAND
From foodland.ca
5/5 (1)Total Time 1 hr 30 minsServings 16Calories 210 per serving
- Preheat oven to 350°F (180°C). Grease sides of a 9-in. (23 cm) round springform pan and line bottom with parchment paper cut to size. In a small bowl, mix graham crumbs and butter. Press evenly onto bottom of pan to create crust. Bake until golden brown, about 10 min. Let cool completely.
- Meanwhile, using an electric mixer (stand or hand-held), beat together cream cheese, 1/2 cup (125 mL) sugar, sour cream, eggs and fresh ginger until fully incorporated. Pour batter into pan and spread evenly. Bake until centre is just set, with a slight jiggle, about 40 min. Cool completely to room temperature before refrigerating overnight to set.
- Once set, make a glaze by bringing 1/2 cup (125 mL) sugar and orange juice to boil in a medium saucepan over medium-high heat. Lower heat and simmer until liquid reduces to 1/2 cup (125 mL), about 20 min. While liquid is simmering, soak candied ginger in hot water for 10 min. then finely dice. Stir in candied ginger once liquid is reduced.
- Preheat oven to broil. Peel and remove pith from navel oranges, then cut into segments. Spread in a single layer on a parchment paper–lined baking sheet and sprinkle 2 tsp (10 mL) sugar overtop. Broil until golden and slightly caramelized, about 5 to 7 min. Garnish cake with bruléed orange slices and drizzle glaze overtop.
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