ORANGE-HONEY CHEESECAKE
Oh, honey, orange you glad you found this recipe? If not now, definitely later-once you get rave reviews for this sweet and citrusy cheesecake.
Provided by My Food and Family
Categories Baking Ingredients
Time 5h20m
Yield Makes 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cracker crumbs, walnuts, butter, cinnamon and the 2 Tbsp. sugar; press firmly onto bottom of pan.
- Beat cream cheese, 1/2 cup sugar, 1/4 cup of the honey, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest; pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Drizzle with remaining 1/4 cup honey just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
HEAVENLY CHEESECAKE
A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
- Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.
Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg
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
HEAVENLY ORANGE CHEESECAKE
This recipe is simple. If you find yourself all of the sudden forgetting to set out the cream cheese to come to room temperture. Just put it in the microwave for 35 seconds. I stumbled accross this recipe trying to use up some oranges before they went bad.
Provided by Linda Allen
Categories Cakes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven 350 degrees. In a small bowl mix the graham cracker crumbs and melted butter together. press in the bottom of a 9" springform pan. Bake for 8 to 9 minutes. Remove from oven and allow to cool while mixing the cheesecake. Reduce the oven to 300 degrees.
- 2. In a large bowl mix the cream cheese, 3/4 cup sugar, until smooth and creamy. Add the vanilla extract, heavy cream, orange juice, and 2 tbsp. orange zest mixing just until well blended. Add eggs one at a time mixing well after each addition. Do not over mix. Pour into prepared pan.
- 3. Bake for one hour or until the edges are set and the center has a slight giggle to it. Leave the cheesecake in the oven for at least 1 hour without opening the oven door. Remove from the oven, allow to cool to room temperature. Leaving in the pan chill for at least 4 hours or overnight.
- 4. Run a knife around the edge of the cheesecake to loosen from the ring of the pan. Now release the ring and remove.
- 5. In a small bowl mix the 8oz. sour cream, 1/2 tsp. orange zest, and 1/3 cup powdered sugar together. Spread on top of the cheesecake. Chill until ready to eat.
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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