Mandarin Orange Cheesecake
This Mandarin Orange Cheesecake recipe was given to me by my best friend. He made it for me at his home, then I couldn't go without it for special occasions. This is an easy to make dessert and one of the best I have ever tasted.
- 10 Graham Crackers
- 6 Tablespoons (3/4 stick) Butter
- 3 Tablespoons sugar
- 3 pkgs Cream Cheese
- 1 cup Sugar (for cake)
- 3 Eggs
- 1-3/4 cups Sour Cream
- 2 tsp Vanilla Extract
- Zest of one Orange
- 3 tbsp Orange Juice Concentrate
- 2 cans (11 oz each) Mandarin Orange Slices in light syrup
- 1/4 cup Apricot Jam
- 1 tbsp Orange Juice concentrate, thawed
Heat oven to 300 degrees Fahrenheit.
pulse graham crackers in food processor or in ziplock into fine crumbs. Mix in bowl with melted butter. Place into waterproof springform pan or cheesecake moat to form crust. Place in 300 degree oven for 10 minutes.
In a bowl, Mix creamcheese and sugar with electric mixer. Slowly add eggs, then sour cream. Once mixed, add vanilla extract, orange zest and OJ concentrate to the mixture.
Pour mixture into springform pan. If you are using a cheesecake moat, place springform pan in moat and pour hot water (not boiling) in the outer moat layer. If you don't have a moat, place water/leakproof springform pan in a pan of hot water and bake for about 65 minutes. Cheesecake is cooked when firm and slightly brown on the outside. When done, pop the oven door open for 15-20 minutes with cheesecake still in the oven. Remove cheesecake from oven and allow to rest on a cooling rack for 45-60 minutes. Chill in refrigerator for at least 5 hours before removing from springform pan.
Put Apricot Jam and Orange Juice concentrate in a small sauce pan over medium low heat. Drain the mandarin orange slices and pat them dry with a paper towel. Once the mixture has melted, turn heat off and allow to cool for 5 minutes. Remove cheesecake from refrigerator and carefully remove springform pan sides. Coat the top of cheesecake with a pastry brush or gently spoon onto cheesecake. Once it's well coated with the glaze, place mandarin orange slices in desired pattern. Allow to chill in refrigerator for 30 minutes before serving.