Indulge in the delightful symphony of flavors and textures that is orange cheesecake, a classic dessert that combines the vibrant zest of oranges with the creamy richness of cheesecake. This heavenly treat features a graham cracker crust that provides a sturdy base for the luscious filling, made with a blend of cream cheese, sugar, eggs, and orange zest. The result is a velvety smooth and tangy cheesecake that perfectly complements the sweet and juicy orange segments folded into the batter. Discover the art of creating this delectable dessert with our comprehensive guide, featuring step-by-step instructions, ingredient lists, and expert tips. Embark on a culinary journey and relish the explosion of citrusy goodness in every bite of this irresistible orange cheesecake.
Let's cook with our recipes!
WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE
Provided by Food Network
Categories dessert
Time 1h34m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
- To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
- Serve cheesecake with compote and orange segments.
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.
EASY MANDARIN ORANGE CHEESECAKE
Since I'm a working mom with three young children and a husband who farms, time in the kitchen is precious. This dessert is not only easy to make, it's also pretty to look at and delicious to eat!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 461 calories, Fat 28g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 219mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-ORANGE CHEESECAKE BARS
These cranberry-orange cheesecake bars are a favorite around the holidays or any time of the year!
Provided by shauna
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 5h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
- Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
- Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Cut into 12 bars and serve.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 33.2 g, Cholesterol 88.7 mg, Fat 24.7 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 177.4 mg, Sugar 21.7 g
ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
- For filling:
- Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
- Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
- For sauce:
- Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
- Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
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.
MOCHA-ORANGE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- For Crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
- For Filling:
- Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
- Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
- For Topping:
- Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
- Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Cut around pan sides; release. Top with oranges and chocolate, if desired.
ORANGE-GINGERBREAD CHEESECAKE BARS
A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.
Provided by Kim
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h15m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
- Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
- Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
- Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
- Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
- Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g
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.
CRANBERRY ORANGE CHEESECAKE
I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner. -Laura Lufkin, Essex, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 16
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.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 229mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.
WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY-ORANGE COMPOTE
From its creamy cheese texture to subtle orange flavor and tart cranberry topping, this dessert will steal the show at your holiday meal. -Mary Richard, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix wafer crumbs, butter and sugar. Press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, sour cream and vanilla. Add eggs; beat on low speed just until blended. Fold in orange zest. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, for compote, in a large saucepan, combine compote ingredients. Cook over medium heat until berries pop, about 15 minutes. Cool to room temperature. Spread over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, serve cheesecake with whipped cream.
Nutrition Facts : Calories 622 calories, Fat 38g fat (23g saturated fat), Cholesterol 138mg cholesterol, Sodium 333mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 2g fiber), Protein 9g protein.
ORANGE CHEESECAKE BREAKFAST ROLLS
These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. -Hannah Cobb, Owings Mills, Maryland
Provided by Taste of Home
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY-ORANGE CHEESECAKE WITH CHOCOLATE CRUST
Categories Berry Cheese Chocolate Citrus Dessert Bake Christmas Cream Cheese Cranberry Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
- For filling:
- Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.
- Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
- For topping:
- Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)
- Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.
ORANGE CHEESECAKE BARS
I still remember the last day of first grade, when our teacher treated the class to little cups with orange sherbet and vanilla ice cream swirled together. I tried to capture that same delicious flavor when I created these creamy layered bars. -Connie Faulkner, Moxee, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust., Add the orange juice concentrate, orange zest, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.
Nutrition Facts :
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.
CHOCOLATE ORANGE SUPREME CHEESECAKE
Make and share this Chocolate Orange Supreme Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
- Bake at 325°F for 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
- Pour chocolate batter over crust.
- Bate at 350°F for 30 minutes.
- Reduce oven temperature to 325°F.
- Spoon remaining batter over chocolate batter continue baking 30 minutes more.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
ORANGE-SWIRLED CHEESECAKE DESSERT
Swirls of homemade orange curd meander through white chocolate cheesecake bars. The special bars might remind you of a childhood treat -Orange Creamsicles. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place cookies and almonds in a food processor; cover and process until fine crumbs form. Stir in butter. Press into an ungreased 9-in. square baking pan. Bake until set, about 15 minutes. Cool on a wire rack., Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and zest until blended. Cook and stir until thickened, about 2 minutes. Whisk a small amount of hot mixture into egg yolk. Return all to pan. Reduce heat. Cook, whisking continuously, 1 minute. Set aside to cool completely., Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool. , In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and white chocolate mixture just until combined., Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended. , Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl. , Bake at 325° until filling is set, 30-35 minutes. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 21g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE
Categories Cake Liqueur Cheese Citrus Dairy Egg Dessert Bake Easter Thanksgiving Mother's Day Cream Cheese Orange Vanilla Fall Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
- Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- Serve with Caramel-Orange Sauce.
ORANGE CITRUS CHEESECAKE
Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 9h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
- Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
- Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
- Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
- Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
- Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
- Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
- Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
- Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 46.5 g, Cholesterol 129.9 mg, Fat 37.5 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 20.3 g, Sodium 324.6 mg, Sugar 24.1 g
ORANGE CHOCOLATE CHEESECAKE MOUSSE PARFAITS
This is a decadent, cool and creamy dessert. The rich mousse is really the star of this parfait. It has a hint of orange flavor mixed with the cheesecake and whips up light and airy. The fudge and crushed cookies are perfect compliments to this mousse. This is fancy enough for a special occasion, but easy enough to serve every...
Provided by Debbie Reid
Categories Other Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. Place cookies into a small resealable plastic bag. Using a mallet or rolling pin, crush cookies; set aside.
- 2. In a large chilled bowl, place the whipping cream, orange juice and cheesecake pudding and pie filling. Using a hand mixer, beat slowly until combined, about 30 seconds.
- 3. Increase speed to high and beat until stiff peaks form, about 1 minute to 1 1/2 minutes. Scraping bowl occasionally.
- 4. Using 2 (8-ounce) martini glasses (or parfait glasses), begin layering the parfaits. Place about 1/2 tablespoon of the crushed cookies into the bottom of the glasses.
- 5. Top with 1 teaspoon fudge sauce.
- 6. Top with 1/3 cup cheesecake mixture.
- 7. Then 1 tablespoon crushed cookies.
- 8. Next, 1 tablespoon of the fudge.
- 9. Add 2/3 cup cheesecake mixture, then remaining crushed cookies.
- 10. Can be eaten immediately or refrigerate until ready to serve.
Tips:
- Use high-quality ingredients for the best results. This means using fresh oranges, full-fat cream cheese, and real butter.
- Make sure your cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients.
- Don't overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent it from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
This orange cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The orange flavor is bright and citrusy, and the cheesecake is creamy and smooth. This recipe is easy to follow, and it will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #fruit #cheesecake #citrus #oranges #4-hours-or-less
You'll also love