Mandarin Orange Cheesecake

Pouring cheesecake mixture onto oranges

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  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 10-12 slices (10-12 servings)

A citrusy and unexpected twist on a classic fruit cheesecake, you may use canned or fresh mandarin oranges for this rich cheesecake. Ground almonds add an extra element of crunch and flavor to the crust, pairing perfectly with the orange tang of the cheesecake and topping. 

Recipe reprinted with permission from 125 Best Cheesecake Recipes by George Geary (Robert Rose).

Ingredients

  • For the Crust:
  • 1 cup/250 mL graham cracker crumbs
  • 3/4 cup/175 mL almonds (toasted and coarsely ground
  • 1/4 cup/50 mL unsalted butter (melted)
  • For the Filling:
  • 3 packages (each 8 ounces/250 g.) cream cheese (softened)
  • 1/2 cup/125 mL unsalted butter (softened)
  • 1 cup/250 mL granulated sugar
  • 4 eggs
  • 1/2 cup/125 mL sour cream
  • 1 1/2 tablespoons/22 mL orange zest
  • 1/4 cup/50 mL orange juice concentrate
  • 1 teaspoon/ 5 mL vanilla
  • 1 can (10 ounces/300 mL) mandarin orange segments (drained)
  • For the Topping:
  • 1 1/2 cup/375 mL sour cream
  • 2 tablespoons/25 mL granulated sugar
  • 2 tablespoons/25 mL fresh orange juice
  • For the Decoration:
  • 1/2 cup/125 mL whipping cream
  • 2 tablespoons/25 mL granulated sugar

Steps to Make It

Preheat oven to 350 F/180 C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust

  1. In a medium bowl, combine crumbs, almonds, and butter. Press into bottom of cheesecake pan and freeze.

 

Filling

  1. In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

  2. Mix in sour cream, orange zest, orange juice concentrate, and . Fold orange segments into the batter.

  3. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.

  4. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

 

Topping

  1. In a small bowl, combine sour cream, sugar, and orange juice. Pour into center of cooled cake and spread out to edges.

  2. Bake for 5 minutes more. Cool on a rack for 2 hours.

  3. Cover and refrigerate for at least 6 hours before decorating or serving.

 

Decoration

  1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.

  2. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cheesecake or pipe a border around cake, if desired.

Tip

Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting.

Recipe Source: by George Geary (Robert Rose)
Reprinted with permission.