Orange Coconut Cheesecake Recipes

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

Steps:

• Preheat oven to 450. Unfold pie crust as pkg. label directs. Press out fold lines. Patch any cracks. Sprinkle crust with flour and roll to a 12 inch circle. Invert piecrust into a 9 to 10 inch fluted cake pan with removable bottom 9or a 9 inch pie plate) pressing crust against bottom and side of pan. (or in pie plate, fold crust edge under to make a 1/2 inch high rim, and crimp decoratively). Pout on cookie sheet. Bake 7 minutes or just til crust begins to brown.
• Meanwhile, grate 1 tsp. peel from orange. Reserve orange for garnish. In bowl, with mixer at medium speed, beat cream cheese and ricotta til smooth. Beat in cream of coconut and orange peel.
• Add eggs, 1 at a time, beating just til they are mixed. Remove cookie sheet with crust from oven and reduce oven temperature to 350. Pour cheese filling into crust; carefully return to oven. Bake 50 minutes til cheesecake is puffed and center is set but still soft (if needed, cover loosely with foil after 30 minutes to prevent over browning. Cool cheesecake on wire rack. Refrigerate at least 1 hour. Before serving, with sharp knife, cut off and discard all remaining peel and white part from reserved orange. Carefully cut along each membrane to remove orange sections Remove side of pan from cheesecake. Put cake on serving plate. Sprinkle coconut evenly over top. Garnish with orange sections. 360 calories per serving. Note: To toast coconut, heat in heavy skillet, stirring frequently til lightly browned. Or toast on baking sheet in 350 oven, stirring occasionally about 15 minutes or til coconut is lightly browned. Serves 10 My Old Recipes

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.

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.