Mandarin Orange Cheesecake
This is another great mandarin orange cheesecake recipe, but this version is not as sweet and the mandarin oranges are embedded inside of the cheesecake instead of as a topping. I like this version better.
- 1 cup shortbread cookie crumbs
- 3/4 cup Island Princess Hawaii macadamia nuts, ground
- 1/4 cup unsalted butter, melted
- 3 packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 4 eggs
- 1/2 cup sour cream
- 1/4 cup frozen orange juice concentrate, thawed
- 1-1/2 tablespoons mandarin orange zest
- 1 teaspoon vanilla
- 1 10 oz. can mandarin oranges, drained)
- 1/2 cup shortbread cookie crumbs
- 1/4 cup Island Princess Hawaii macadamia nuts, ground
- Mandarin orange segments
- sprig of mint
- Whipped cream
- Orange Zest
Preheat oven to 350 degrees F.
Grease 9" springform pan (waterproof)
In a medium bowl, combine shortbread cookie crumbs, macadamia nuts, and butter. Press into bottom of cheesecake pan and freeze.
In a mixer bowl fitted with paddle attachment, beat cream cheese, butter and sugar on medium-high speed until very smooth (3 minutes). Add eggs, one at a time, beating after each addition. Stir in sour cream, orange juice concentrate, orange zest and vanilla. Fold in orange segments by hand or if you want, you can layer the oranges on top of the crust, then pour filling over.
Pour filling over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool 10 minutes in oven with the heat off and the door open. The cake will sink slightly.
If desired, you can top the cheesecake with a layer of whipped cream, I don't. I simply scrape any blemishes off the top, sprinkle with more shortbread/macadamia nut crumbs and garnish with mandarin oranges and a sprig of mint.