by lynette » Sun Jan 15, 2006 2:00 pm
Mandarin Orange Cheesecake
Cracker Crust:
1 1/4 cups Cracker crumbs such as graham, (I use a mixture of Lorna Doone cookie crumbs and Zwieback cracker crumbs)
3 tablespoons sugar
1 teaspoon cinnamon
1/4 cup melted butter
Stir together crumbs, sugar, cinnamon and melted butter til well combined, then press evenly onto the bottom of a 9 inch pie pan. Set aside.
Mandarine Orange Filling:
24 oz cream cheese
3/4 cup sugar
1/4 cup sour cream
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup frozen orange juice concentrate
2 teaspoons vanilla extract
One 11 oz can of Mandarine oranges
In a large bowl combine cream cheese, sugar, sour cream and cornstarch, beating with an electric mixer til smooth. Add eggs and yolk, one at a time, beating well after each one. Beat in orange juice concentrate and vanilla extract. Stir in Mandarine oranges, then pour the mixture over the crust.
Bake at 350 degrees for 15 minutes, then lower the temperature to 225 and bake for one hour and 10 minutes, or until the center no longer looks wet or shiney. Remove cake from oven, and run a knife along the inside edge of the pan. Chill uncovered, overnight.
[size=150][color=darkred]Mandarin Orange Cheesecake[/color][/size]
Cracker Crust:
1 1/4 cups Cracker crumbs such as graham, (I use a mixture of Lorna Doone cookie crumbs and Zwieback cracker crumbs)
3 tablespoons sugar
1 teaspoon cinnamon
1/4 cup melted butter
Stir together crumbs, sugar, cinnamon and melted butter til well combined, then press evenly onto the bottom of a 9 inch pie pan. Set aside.
Mandarine Orange Filling:
24 oz cream cheese
3/4 cup sugar
1/4 cup sour cream
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup frozen orange juice concentrate
2 teaspoons vanilla extract
One 11 oz can of Mandarine oranges
In a large bowl combine cream cheese, sugar, sour cream and cornstarch, beating with an electric mixer til smooth. Add eggs and yolk, one at a time, beating well after each one. Beat in orange juice concentrate and vanilla extract. Stir in Mandarine oranges, then pour the mixture over the crust.
Bake at 350 degrees for 15 minutes, then lower the temperature to 225 and bake for one hour and 10 minutes, or until the center no longer looks wet or shiney. Remove cake from oven, and run a knife along the inside edge of the pan. Chill uncovered, overnight.