ORANGE BLOSSOM CHEESECAKE
This cheesecake is light and has the perfect amount of orange flavors in it. I just love it.
Provided by Helen Booth
Categories Other Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Crush cookies. Add melted unsalted butter and orange zest. Put in spring form pan. Place in freezer.
- 2. Whip cream add confederate sugar and orange zest until cream makes a nice peak. When ready to eat. Add cream on top of cheesecake.
- 3. Filling. Mix cream cheeses until smooth. Add sugar and yogurt until combined. Slowly add remaining ingredients and place on cold crust. Place in oven at 350 degrees for about 1 hour. Let cool in over for about 1 hour. After place in refrigerator for up to 6 - 8 hours.
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.
ORANGE BLOSSOM CAKE
What could better represent our area than a recipe calling for oranges fresh off the tree? Since we planted and maintained a grove of 250 orange trees for almost 20 years, this recipe became a family favorite. Our grown children have said this cake brings back wonderful childhood memories.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.
Nutrition Facts : Calories 425 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 298mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 3g fiber), Protein 7g protein.
ORANGE BLOSSOM CHEESECAKE
Haven't tried this yet. But Mandy Moore's character made one in the movie "Because I Said So" and it sounded so good that I had to get a recipe...
Provided by Concrete Gardener
Categories Cheesecake
Time 3h45m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Beat cream cheese until smooth.
- Beat in honey, OJ and vanilla.
- Then beat in eggs (one at a time) until well blended.
- Whisk in lemon and orange rinds.
- Place filling on crust (a store-bought graham cracker crust).
- Bake 15 minutes at 225 degrees and then reduce heat to 200 degrees and bake 1 1/2 hours.
- Topping: Mix ingredients. Remove cheesecake from oven and spread topping over the cheesecake. Bake for 5 minutes only at 400 degrees.
Nutrition Facts : Calories 3307.5, Fat 245.6, SaturatedFat 149.3, Cholesterol 1285.3, Sodium 1746.5, Carbohydrate 231.5, Fiber 2.8, Sugar 199.4, Protein 65.5
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