This citrus cheesecake complete with a mandarin orange glaze will be a great dessert for any get together. The sweet, bright flavors blend together in a wonderful way.
How To Make Mandarin Orange Glaze Cheesecake
Ingredients
For Crust:
- 8¼ oz graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ tsp salt
- orange zest, from 1 orange
For Filling:
- 1 lb cream cheese, softened
- ¾ cup granulated sugar
- ½ cup yogurt
- ¼ cup milk
- orange zest, from 1 orange
- orange juice, from 2 oranges
- 1 tbsp vanilla extract
- ¼ tsp salt
- 2 gelatin sheets
For Orange Sauce:
- 1 cup orange juice, or drained liquid from the canned orange segments, just top it up until you reach 1 cup
- 10 oz mandarin orange segments, (1 can), drained
- 3 tbsp orange liqueuer
- 3 tbsp dried orange peels, cut into small cubes
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp orange jam, or marmalade
Instructions
Crust:
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Combine all your ingredients in a mixing bowl. Whisk until you achieve the texture of wet sand.
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Place your crust mixture into a 9-inch springform cake tin until it covers the bottom and slightly the sides of the cake tin.
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Set aside in a chilled area and allow to firm up at least an hour.
Filling:
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Bloom your gelatin sheets by submerging them in iced cold water. Set aside for at least 15 minutes or until pliable.
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In a stand mixer, add cream cheese, salt, and sugar. Cream until sugar is dissolved completely and mixture turns fluffy roughly 8 to 10 minutes.
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While you are creaming your cheese, heat up your orange juice just until simmering. Either in a saucepot or through 10-second bursts in the microwave on medium heat.
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Squeeze as much water out of the bloomed gelatin sheets, add into the hot juice and stir until completely melted. If using a sauce pot to heat the juice, ensure that it's away from the heat before adding the gelatin.
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Add vanilla, orange zest, yogurt, and milk into your cheese mixture. Continue creaming.
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While the stand mixer is still running, reduce speed to low and slowly drizzle in your gelatin-orange juice mixture. Continue creaming until evenly incorporated.
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Pour your cheese mixture onto your crust.
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Cover, then transfer to a chilled area and allow to firm up, at least 6 hours and best if overnight.
Orange Sauce:
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Dissolve cornstarch in 3 tablespoons of orange juice. Set aside.
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In a saucepot, combine remaining orange juice, sugar, and orange marmalade or jam. Bring to a boil.
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Reduce to a simmer, then stir until sugar has dissolved completely, roughly 3 minutes.
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Pour the cornstarch slurry into the sauce and simmer to thicken. Stir occasionally, roughly 5 minutes.
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Remove the sauce from the heat, add your liqueur, orange peels, and orange segments. Stir to combine.
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Cool down the sauce until ready to serve.
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Once the cheesecake has firmed up, portion your cheesecake accordingly.
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Spoon over roughly 2 tablespoons of the sauce over the cheesecake, ensuring that it completely covers. Serve.
Nutrition
- Sugar: 37g
- :
- Calcium: 118mg
- Calories: 555kcal
- Carbohydrates: 55g
- Cholesterol: 96mg
- Fat: 35g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 1g
- Potassium: 280mg
- Protein: 7g
- Saturated Fat: 19g
- Sodium: 608mg
- Trans Fat: 1g
- Vitamin A: 1670IU
- Vitamin C: 28mg
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