Mandarin Orange Cheesecake

By á-639

Ingredients

• CRUST:
• 1 cup graham cracker crumbs
• 3/4 cup almonds, toasted and coarsly ground
• 1/4 cup unsalted butter, melted
• FILLING:
• 3 packages (each 8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1 1/2 tbsp ornge zest
• 1/4 cup orange juice concentrate
• 1 tsp vanilla
• 1 can (10 oz) mandarin orange segments, drained
• TOPPING:
• 1 1/2 cups sour cream
• 2 tbsp granulated sugar
• 2 tbsp fresh orange juice
• DECORATION:
• 1/2 cup whipping cream
• 2 tbsp granulated sugar

Details

Servings 10

Preparation

Step 1

1. CRUST: In a medium bowl, combine graham cracker crumbs, almonds and butter. Press into bottom of cheesecake pan and freeze.
2. FILLING: In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in sour cream, orange zest, orange juice concentrate and vanilla. Fold orange segments into batter. Pour batter into frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
3. TOPPING:In a small bowl, combine sour cream, sugar, and orange juice. Pour mixture into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or srving.
4. DECORATION: In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping untill firm peaks form. Ice top of cake or pipe a border aroung cake, if desired.