Benihana Mandarin Orange Cheesecake
Chocolate Orange Supreme Cheesecake
Heavenly Chilled Orange Cheesecake
Orange Cheesecake
Orange Cheesecake With Orange Sauce


Benihana Mandarin Orange Cheesecake

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


Cake
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoon butter ; softened
1/4 cup granulated sugar
2 tablespoon milk
1/8 teaspoon vanilla extract
1 egg
Cream ; Cheese Layer
1 pk unflavored gelatin
3/4 cup granulated sugar
1 cup boiling water
1 pk Dream Whip
1/2 cup low-fat milk
24 ounces cream cheese ; softened
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon juice
5 dr yellow food coloring
1 dr red food coloring
Topping
30 ounces mandarin oranges ; in light
syrup)
1 teaspoon unflavored gelatin
Nut ; Crust
1 tablespoon water
2 tablespoon granulated sugar
1/2 cup chopped hazelnuts ; 2
25 ounces bag)
Icing
1/4 cup shortening
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon vanilla

This charismatic cheesecake is a specialty at the world's largest Benihana
restaurant located in the Hilton hotel and casino in Las Vegas. But don't
expect to find this amazing dessert on the menu at any of the other 76
Benihana eateries, since it's custom-made just for the Sin City location
and
probably unlike any cheesecake you had. Check it out: The lightly
orange-flavored, fluffy cream cheese sits on layer of soft white cake; the
edge is frosted and coated with crunchy hazelnut crumbs, and the top is
covered with wedges of mandarin oranges in an orange-flavored gelatin.
Every
element of this top secret kitchen clone -- published here for the first
time -- is made from scratch, and the finished product is well worth the
work you put in. For the cake layer, we whip up just enough of a simple
white cake batter to fit into the bottom of a 9-inch springform pan. The
cheese layer in our clone is created with a special custom combination of
gelatin, Dream Whip and cream cheese so that no baking is required to firm
it up. You could, of course, use a store-bought white frosting for the
edge
of the cake, but since you only need a small amount of frosting the clone
recipe here makes it cheaper and with the same basic ingredients you'd get
in the packaged stuff. The hazelnuts are candied with sugar and reduced to
crumbs in a food processor (you can find a 1/2-cup bag of chopped
hazelnuts
in most supermarkets that is perfect for this). And two 15-ounce cans of
mandarin orange wedges is just the right amount for garnishing the top.
Just
be sure to save 1/2-cup of the liquid from the cans of orange wedges to
create the gel that holds the topping in place.

To make cake layer, combine flour, baking powder and salt in a small
bowl.Cream together butter and sugar with an electric mixer in a medium
bowl. Add dry ingredients to the butter and mix well. Mix in milk, vanilla
and 1 egg. Pour into a well-greased 9-inch springform pan (or line it with
parchment paper). Slam pan down on the counter a few times to even out the
batter. Bake in a preheated 350 degree oven for 15 minutes or until the
cake is light brown on top. For the cream cheese layer, combine gelatin
with 3/4 cup sugar in a medium bowl. Add boiling water and stir until
gelatin is dissolved. Set this aside.

Prepare Dream Whip by whipping together 1 envelope of Dream Whip and 1/2
cup milk with an electric mixer in another medium bowl. Whip it good until
the topping makes stiff peaks.4. In another bowl, whip the cream cheese
with vanilla, orange extract, lemon juice and food coloring in a large
bowl until smooth. Slowly add the gelatin mixture while beating. Add half
(about 1 cup) of the Dream Whip to the cream cheese mixture and beat until
smooth. Pour this mixture over the cake layer in the springform pan. Chill
for 2 hours or until firm. Pour all liquid except 1/2 cup from the cans of
mandarin oranges wedges. Heat the 1/2 cup liquid in the microwave on high
for 1 to 1 1/2 minutes or until hot. Dissolve 1 teaspoon unflavored
gelatin in the liquid. Combine liquid with orange wedges and pour over the
top of the firmed-up cheesecake that's still in the springform pan. Chill
the cake for at least 2 more hours. For the crunchy nut crust, combine 1
tablespoon water with 2 tablespoons sugar in a small saucepan over medium
heat. When sugar is dissolved and liquid begins to boil, add the hazelnuts
and stir until nuts are well-coated. Stir often until the water has cooked
off, then continue to stir until the sugar begins to caramelize and turn
light brown . Be careful not to burn the nuts. The nuts are done when they
are light brown and glazed with candied sugar. Pour the nuts onto a plate
and let them cool completely. When the candied nuts are cool, chop them up
in a food processor until they are the consistency of crumbs.

Make the icing by combining shortening with powdered sugar, milk and
vanilla When mandarin orange gelatin has firmed up on top of the cake,
remove the cake from the springform pan. Use a spatula to spread the icing
around the edge of the cake. Press the hazelnut crumbs onto the icing
around the edge of the cake (you've got more than enough hazelnut crumbs
and much of it will fall off as you press it on the sides). Chill the cake
for at least another hour before serving. To serve, cut cake into 8
slices.

From: http://www.topsecretrecipes.com
Yield: 8 servings. by Todd Wilbur From: Top Secret Recipes



Chocolate Orange Supreme Cheesecake

Serving Size: 10

1 cup Chocolate Wafer Crumbs
1/4 teaspoon Cinnamon
3 tablespoon Margarine ; Melted
32 ounces Cream Cheese ; Softened
3/4 cup Sugar
4 large Eggs
1/2 cup Sour Cream
1 teaspoon Vanilla
1/2 cup Semi-sweet Choc.
ChipsMelted
2 tablespoon Orange Flavord Liqueur
1/2 teaspoon Grated Orange Peel

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and
sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream
and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell
into remaining batter. Pour chocolate batter over crust. Bate at 350
degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon
remianing batter over chocolate batter continue baking 30 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.




Heavenly Chilled Orange Cheesecake

Serving Size: 4

1 cup Chocolate wafer crumbs
3 tablespoon Melted butter
1 Env unflavored gelatin
1/2 cup Orange juice
3 8oz pkg. softened cream
Cheese
3/4 cup Sugar
1 cup Whipping cream ; whipped
2 teaspoons Grated orange peel

Combine crumbs and butter. Press into bottom of 9 spring form pan. Bake at
350 F for 10 minutes. Cool. Soften gelatin in juice. Stir over low heat
until dissolved. Combine cream cheese and sugar, mixing well on medium.
Gradually add gelatin. Chill until slightly thickened, fold in whipped
cream and peel. Pour over crust. Chill until firm. Garnish with orange
slices and fresh mint, if desired.
From:






Orange Cheesecake

Serving Size: 8

CRUST
1 cup Soft wholewheat bread
Crumbs
1/4 cup Bran ; natural
1/4 cup Brown sugar subs. SugarTwin
1/2 teaspoon Ground cinnamon
2 tablespoons Butter or margarine
FILLING
1 tablespoon Unflavored gelatin ; 1
Pkg)
1/3 cup Water
2 cups 2% cottage cheese
1/3 cup Orange juice
1 teaspoon Orange rind
1 small Banana
2 tablespoons White sugar subs
SugarTwin
1 teaspoon Lemon juice
1 small Orange
8 Strawberries or grapes

CRUST: Combine crumbs, bran, sweetener and cinnamon in a bowl. With
fingers
rub in butter until mixture is crumbly. Press onto bottom of 7 or 8"
springform pan. FILLING In small saucepan, sprinkle gelatin over water and
let stand for about 5 minutes to soften. Place over low heat, stirring
until gelatin dissolves. Let cool to room temperature. In food processor
or blender, combine cottage cheese, orange juice, orange rind, banana,
sweetener, lemon juice and dissolved gelatin. Puree until smooth (or mash
cottage cheese and banana along with sweetener, juices and gelatin or
press
through sieve). Pour over prepared crust. Cover and chill in refrigerator
2-4 hours or until set. At serving time, remove side from pan. With wide
metal lifter, slip cheesecake off bottom of pan onto serving plate or
leave
on base of springform pan. Peel orange, removing pith and thin membrane.
Remove sections. Slice strawberries or grapes. Arrange on top of
cheesecake
along with orange slices.

Makes 8 servings.






Orange Cheesecake With Orange Sauce

Serving Size: 4

1 11-ounce can mandarin oranges
well drained ; juice reserved
1 8-ounce package cream cheese
1 3-ounce package cream cheese
1/2 cup sugar
2 eggs
1/2 cup toasted whole wheat bread
crumbs
2 cups water
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon orange extract


Line souffle dish or 6-inch spring form pan with aluminum foil.
Decoratively arrange orange sections in bottom of dish. Beat cream cheese
until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour
mixture over orange sections. Sprinkle with crumbs. Cover dish securely
with aluminum foil. Place cooking rack and 2 cups water in 6-quart
pressure
cooker. Place dish on rack. Close cover securely. Place pressure regulator
on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Cool cooker at once.
Remove cheesecake and cool in souffle dish on wire rack. Loosen edges and
unmold. Refrigerate until chilled. Meanwhile, mix 1/4 cup sugar and
cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange
juice. Cook and stir until sauce boils and thickens. Stir in extract. Let
cool and spoon sauce over cheese cake. Source: "National Presto Industries

From: "Duckie "

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