Orange Cheesecake
Orange Cheesecake
Blood Orange Cheesecake
Mandarin Orange Cheesecake
Benihana's Mandarin Orange Cheesecake
Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce
Omanhene Orange Cheesecake


Orange Cheesecake

Makes 16 servings
Prep: 20 minutes
Bake: crust at 350 Degrees F. for 10
minutes; cheesecake for 1 hour.
Refrigerate: overnight.

Crust:

3 cups finely ground chocolate graham
crackers (about 18 boards)
2 tablespoons sugar
1/2 cup (1 stick) butter, melted
1/2 teaspoon ground cinnamon

Filling:

32 ounces cream cheese, softened
1-1/2 cups sugar
2 tablespoons cornstarch
4 large eggs
Grated rind from 1 large orange
2 tablespoons fresh orange juice
1 teaspoon orange extract

Garnish:

1 ounce semisweet chocolate, melted
1 can (8.25 ounces) mandarin oranges, drained and patted dry

Heat oven to 350 Degrees F.
Crust: In large bowl, stir together crumbs, sugar, melted butter and
cinnamon until ingredients are evenly moistened. Press crumb mixture
over bottom and up sides of 9-inch springform pan.
Bake in 350 Degree F. oven for 10 minutes. Transfer pan to wire rack;
let crust cool slightly.
Filling: In large bowl, beat cream cheese until soft, about 1 minute.
Add sugar and cornstarch; beat on medium-high speed until smooth, about
3 minutes. Add eggs, one at a time, beating well after each addition.
Add orange rind, orange juice and orange extract; beat until well
combined. Pour filling into crust.
Bake at 350 Degrees F. oven until cheesecake is set, about 1 hour.
Transfer pan to wire rack. Run thin knife around inside edge of pan.
Let cool completely on wire rack.

Cover; refrigerate overnight.

Garnish: To serve, remove sides of pan.
Drizzle melted chocolate over top of cake.
Arrange mandarin oranges around edge.

Source: Family Circle

Source:
<http://food4.epicurious.com/HyperNews/get/archive_swap51601-51700/51626.html>





Orange Cheesecake

>>From the Files of Tom Fitzmorris

I learned the basic recipe for this great cheesecake--one which I am
forced to make and bring to every family function--from the late Lonnie
Knisley. One of the best pastry chefs who ever worked in New Orleans,
he made all the desserts at Andrea's for years. The orange aspect is
something I added, because of a personal passion for that flavor.


Crust:
2 packages (out of the standard three in the standard box) cinnamon
graham crackers
1/4 cup sugar
1 stick butter, melted

Filling:
3 8-oz. packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 eggs
1/2 pint whipping cream
1 Tbsp vanilla
1 tsp. lemon juice
1/4 cup orange juice
Zest (grated peel) of one orange

Preheat the oven to 275 degrees.
Grind the graham crackers into small crumbs in a food processor. Add
the sugar and the butter and process until the butter has soaked all
the crumbs.
Dump the crumbs into a buttered 10-inch springform pan (available in
any kitchen department) and press a wedge of crumbs into the bottom
corner all the way around. Then make a bottom crust, and finally press
the remaining crumbs up the sides of the pan. It is not necessary for
the crust to come all the way to the top of the pan.
Put the cream cheese and the sugar into the bowl of a mixer and
blend on medium-slow speed until completely blended and fluffy--about
10 minutes.

Add the sour cream. With a rubber spatula, scrape down the sides of
the bowl after each ingredient addition (keep doing this throughout).
Add the eggs, one at a time, allowing them to blend in completely
before adding the next one. (I always break the eggs into a cup first
to make sure it's okay.)
Now add the cream, the vanilla, the juices, and the zest. Mix for
another five minutes or so.

Pour the filling into the crust. Bake in the center of a preheated
275-degree oven (no convection) for 90 minutes, until the cheesecake is
just barely browned on top.
Turn the oven off, but leave the cheesecake inside. After an hour,
open the door a crack and let the cheesecake cool in the oven another
half-hour. Remove the cheesecake and let it finish cooling on a
counter. This cooling routine will prevent the top from cracking. After
another hour, remove the sides of the springform pan and put the
cheesecake into the refrigerator. Chill at least three hours before
serving.
The best way to slice a cheesecake is with unflavored, unwaxed dental
floss.

Source: <http://foodfest.neworleans.com/rec_inv.php?RESID=217>





Blood Orange Cheesecake

From: Martha Stewart
Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard
cheesecake.

2 cups fresh ricotta cheese
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 Candied Blood Orange Slice
Blood Orange Glaze (Recipe Below)

Place ricotta in a sieve lined with cheesecloth, place in refrigerator,
and let the ricotta drain for several hours or overnight.
Preheat the oven to 350 . Fit a parchment circle into the bottom of a
7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2
tablespoons sugar in a small bowl. Stir in melted butter with a fork
until crumbs are moistened. Press into bottom of pan, and bake for 10
minutes.
Place lemon juice in a small bowl, and sprinkle gelatin over the
surface. Set aside for 10 minutes to soften.

In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk.
Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add
salt. Cook over low heat, stirring constantly, until mixture coats the
back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a
bowl, and stir.
Stir in softened gelatin, orange zest, and vanilla, mixing until
gelatin is completely dissolved. Set custard aside.
Place drained ricotta in the bowl of a food processor, and process
until smooth. Add cream cheese, and process again until smooth. With
machine running, add warm custard, and process just long enough to
combine. Transfer to a bowl, and fold in whipped cream. Pour mixture
into the prepared pan, cover, and chill overnight.

Place a candied orange slice in center of cake. Pour glaze over top,
tipping cake pan to cover completely. Chill for 1 hour, or until glaze
is set. To unmold, wrap a hot towel around sides of pan to help release
cake,
and run a thin knife around the inside of the pan. Carefully remove
outside of pan. Slide onto a serving plate, and chill until ready to
serve.


Blood Orange Glaze
Makes enough for one 7-inch cake

3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2
oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch

In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let
stand until soft, about 10 minutes. In a small saucepan, bring sugar
and 4 tablespoons juice to a boil. Combine remaining tablespoon juice
and cornstarch in a small bowl. Stir until dissolved; whisk into
boiling orange juice. Remove from heat. Stir in softened gelatin. Cool
to lukewarm, and pour over cake.

Source: <http://www.recipelink.com/mf/31/14731>





Mandarin Orange Cheesecake

>>From "Light Jewish Holiday Desserts"
By Penny Wantuck Eisenberg (William Morrow)
Makes 12 to 14 servings

Mandel Bread Crumb Crust:

12 Stella D'oro Almond Toast cookies
1 to 2 teaspoons egg substitute (such as Egg beaters), or whisked egg
Orange-Scented Cheesecake:
24 ounces nonfat cottage cheese, such as Light and Lively Free
8 ounces lowfat cream cheese, such as Philadelphia 1/3 Less Fat
1 cup sugar
2 large eggs, at room temperature
1 tablespoon Grand Marnier, other orange liqueur, or orange juice

Mandarin Orange Topping:
1/4 cup apricot jam
1 tablespoon Grand Marnier, other orange liqueur, or orange juice
2 11-ounce cans mandarin oranges, in light syrup

Preheat oven to 350-degrees Fahrenheit, with a rack in the lower third
of the oven. Boil water in a teakettle, reduce the heat, and keep warm.
Have a baking dish, at least 10 X 10 inches, and an 8-inch springform
pan ready. Wrap the outside of the springform with heavy-duty aluminum
foil. Crimp the foil around the top of the pan so that it is
watertight. (Heavy-duty foil is wider and will wrap around the pan
without a seam.)

In a food processor, process the cookies until finely ground. Mueasure
out 1 cup of crumbs, and reserve the remainder in a storage container.
Place the cup of crumbs in a small bowl, and stir in 1 teaspoon of egg
substitute. Use your fingertips to distribute the egg substitute
throughout the mixture. If the crumbs will not hold together, add the
remaining egg substitute, 1/2 teaspoon at a time, until they just hold
together. Press the crumbs into the bottom of the 8-inch pan. Wipe out
the processor bowl.

To make the cheesecake, place the cottage chesse in a large piece of
cheesecloth. Draw up the sides of the cloth to form a "bag." Twist the
top of the bag, and squeeze the cloth to expel liquid from the cheese.
Wipe the liquid off the sids of the bag, then twist and squeeze until
no more liquid come out of the cheese. Transfer the cheese to the
processor bowl. Process for about 3 minutes or until completely smooth,
scraping down the bowl a few times. Add the cream cheese to the
processor. Pulse-process until the cheeses are well-blended. Add the
sugar, and process for a few seconds to blend. Scrape down the bowl
sides and process a few more seconds.

Scrape the batter into the prepared 8-inch pan. Put the cheesecake in
the larger pan and place it on the oven rack. Pour boiling water into
the larger pan so that it comes halfway up the sides of the cheesecake
pan. Be careful not to splash water into the cheesecake.

Bake for 40 to 45 minutes, until the cheesecake is set but a toothpick
inserted into the center of the cake will still come out with some
moist cheese attached. Remove the cheesecake from the oven, lift it out
of the water-bath, and let it cool on a wire rack. Cover the cake with
foil, and chill overnight.

When ready to unmold the cake, run a damp knife around the edge of the
cheesecake and then remove the springform sides. Press the reserved
crumbs onto the side of the cheesecake.

For the topping, melt the apricot jam with the liquer (this can be done
on the stove or in the microwave on high). Brush some of the warm glaze
over the cheesecake top. Drain the oranges and pat them dry with paper
towels. Arrange the fruit in slightly overlapping, concentric cirlces
with the rounded edge of each slice parallel to the perimeter of the
cheesecake, and with the slices tip to tip. Using a pastry brush, glaze
the oranges with the remaining apricot glaze. Keep the cake
refrigerated until ready to serve. This cake can be made 2 days in
advance, or frozen (without the oranges) for up to 3 months.

Source:
<http://www.cnn.com/FOOD/specials/1999/hanukkah/lowfat/cheesecake.recipe.html>





Benihana's Mandarin Orange Cheesecake (Copy Cat)

This to die for cheesecake is a specialty at the world's largest
Benihana restaurant located in the Hilton hotel and casino in Las
Vegas. This will be worth the extra work you put into it!

Cake
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons butter, softened
1/4 cup granulated sugar
2 tablespoons milk
1/8 teaspoon vanilla extract
1 egg

Cream Cheese Layer
1 envelope unflavored gelatin
3/4 cup granulated sugar
1 cup boiling water
1 envelope Dream Whip (whipped topping powder)
1/2 cup low-fat milk
3 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon juice
5 drops yellow food coloring
1 drop red food coloring

Topping
2 (15 ounce) cans mandarin oranges (in light syrup)
1 teaspoon unflavored gelatin
Nut Crust
1 tablespoon water
2 tablespoons granulated sugar
1/2 cup chopped hazelnuts (2.25 oz bag)

Icing
1/4 cup shortening
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon vanilla

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" 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 350F 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. 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 tsp 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 Tbsp water with 2 Tbsp 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.

Source: <http://www.recipezaar.com/67480>





Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce

Cheesecake


For Figs:
1 1/2 cups tawny Port
1 cup chopped dried Calimyrna figs
6 whole cloves

For Crust:
18 vanilla wafer cookies
1 cup hazelnuts, toasted (about 5 ounces)
3 tablespoons unsalted butter, melted

For Filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups plus 3 tablespoons sugar
4 large eggs
1/4 cup Frangelico (hazelnut liqueur)
2 teaspoons vanilla extract
2 teaspoons grated orange peel
1 cup sour cream
1 orange
2 dried figs
10 hazelnuts

For Port Sauce:
Makes About 1 Cup
2 cups tawny Port
1/2 cup sugar
1 tablespoon water
2 teaspoons cornstarch

Make Figs:
Combine Port, figs and cloves in heavy medium saucepan and bring to
boil. Reduce heat to medium-low, cover and simmer until figs soften,
about 20 minutes. Uncover and simmer gently until liquid evaporates,
stirring often, about 40 minutes. Cool. Discard cloves.

Make Crust:
Position rack in center of oven and preheat to 350F. Combine vanilla
wafers and hazelnuts in processor and grind finely. Add butter and
process until moist crumbs form. Press crumbs onto bottom and halfway
up sides of 9-inch-diameter springform pan with 2 /4-inch-high sides.
Freeze crust 20 minutes. Spread fig mixture onto bottom of crust.

Make Filling:
Using electric mixer, beat cream cheese and 1 1/2 cups sugar in large
bowl until smooth. Add eggs 1 at a time,beating just until blended
after each addition. Mix in liqueur, vanilla and peel. Spoon filling
over fig mixture in crust. Gently shake pan to distribute filling. Bake
cheesecake until filling is golden around edges and center moves only
slightly when pan is shaken, about 1 hour 5 minutes. Transfer to rack.
Press down edges of cake to flatten if necessary. Maintain oven
temperature. Combine sour cream and remaining 3 tablespoons sugar in
small bowl. Spreadmixture evenly over top of cake. Return to oven and
bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife
around sides of cheesecake. Cool. Refrigerate cake overnight. (Can be
prepared 2 days ahead. Keep chilled.) Release pan sides from cake;
transfer cake to platter. Cut 5 slices from orange. Cut each slice in
half. Cut each fig lengthwise into 5 slices. Arrange orange slices, cut
side toward center, around top edge of cake. Place 1 fig slice atop
each orange slice. Place hazelnuts between orange slices. Serve with
sauce.

Make Port Sauce:
Stir Port and sugar in heavy small saucepan over low heat until sugar
dissolves. Increase heat to medium-high and boil until mixture is
reduced to 1 cup, about 13 minutes. Mix water and cornstarch in small
bowl. Whisk into Port mixture and boil until slightly thickened,
stirring constantly, about 1 minute. Cool. (Can be made 2 days ahead.
Cover and chill. Bring to room temperature before serving.)

12 servings

Source:
<http://recipes.epicurean.com/recipe/15196/candied-fig-hazelnut-and-orange-cheesecake-with-port-sauce.html>





Omanhene Orange Cheesecake

Attention, all cheesecake lovers! This is a serious cheesecake; a
graham cracker-almond crust filled with a creamy smooth, ultra-rich,
dark milk chocolate and orange cream cheese batter. This is a great
party dessert; it must be made in advance, and will keep well for a few
days in the refrigerator (tightly wrapped). Despite the fact that this
cheesecake is a bit more "custardy" than the usual, the batter is very
thick, and I have not tried making it with a hand mixer for this reason
(if you do and it works, let me know!). To cut neatly, run a large,
sharp knife under hot water, then shake off (but do not dry) before
each cut. Cheesecake freezes well, too, if you can keep friends and
family from polishing it off!

Crust:

1/3 cup unblanched (skins on) whole almonds
1 Tbsp granulated sugar
1-1/4 cup graham cracker crumbs
5 Tbsp unsalted butter, melted
Butter the sides ONLY (using butter in addition to the 5 Tbsp) of an
assembled 9 x 3-inch springform pan (mine is a wonderful non-stick,
made by a company called "Kaiser"). Set aside.

In food processor fitted with a steel blade, combine almonds and sugar.
Process only until almonds are very finely chopped. Turn into medium
bowl; add graham crackers crumbs and mix well. Add melted butter; stir
to mix thoroughly.

Turn crust into prepared pan. With fingers or back of spoon, use most
of crust mixture to form a crust all the way up the pan sides. Compact
remaining crust mixture firmly and evenly on bottom of pan. (Try not to
have crust too thick where pan sides and bottom meet). Chill until
needed.

Batter:

20 ingots (0.7 oz. each) Omanhene dark milk chocolate, chopped
24 oz. cream cheese, softened
1-1/4 cup granulated sugar
2 Tbsp flour
Pinch salt
2 large eggs & 1 egg yolk
2/3 cup sour cream
1-1/4 cup heavy cream
1/4 cup orange liqueur
Grated zest of 2 large deep colored oranges
1 tsp pure vanilla

Important: this cheesecake will drip while baking -- you'll want a tray
under it. To make one, use about a 15 to 18-inch length of heavy-duty
aluminum foil. Fold each side in several times; you want a "tray" about
one foot square with standing sides about an inch high. The "tray"
should fit on an oven rack with at least an inch or two of empty space
on all sides to allow for air circulation. Set the "tray" aside.

Adjust one rack to center of oven and one rack to position below
center. Preheat oven to 400 degrees F. In medium heat proof bowl, place
chopped chocolate. Set over hot water on low heat; stir often until
almost melted. Remove from heat and hot water; stir until smooth. Set
aside.

In large bowl of electric mixer, combine softened cream cheese, sugar,
flour and salt. Beat at medium speed 1 to 2 minutes, just until
perfectly smooth. Scrape bowl and beaters frequently throughout mixing
process. At a low speed, add eggs, one at time, then yolk, beating
until smooth after each addition. Still at low speed, add sour cream,
then gradually add heavy cream, beating only until combined. All at
once, add chocolate, which may be slightly warm. Again, beat only until
mixed. Remove bowl from mixer.

With large spatula, gently stir in liqueur, orange zest, and vanilla,
mixing only until blended. Batter should be smooth.

Turn into chilled crust. Gently twist pan from side to side to level
batter (batter will not reach top of crust -- ok). With toothpick,
prick any obvious air bubbles. Place foil "tray" on lower oven rack in
pre-heated oven. Place cheesecake on center rack and close oven door.

Bake 8 minutes. Reduce heat to 250 degrees F. Bake 1 hour and 15
minutes to 1 hour and 25 minutes longer, only until outer two inches or
so of cheesecake appears "set". Remove to cooling rack. Cool at room
temperature, away from drafts, 2-1/2 to 3 hours.

Gently loosen cheesecake from pan sides. Carefully release sides of
springform pan. Chill cheesecake at least overnight before serving;
wrap tightly when cold. Serve in small portions, accompanied, if you
wish, by lightly sweetened whipped cream and/or sectioned oranges.

Serves 16 or more.

Source: <http://www.omanhene.com/recipes/orangecheesecake.php>


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