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Mandarin Orange Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
No stick cooking sprayGraham crumb crust (below) 2 packages (250 g each) regular or light cream cheese, softened 3/4 cup (175 mL) sugar 1/4 cup (50 mL) corn starch 3 eggs 2 tsp (10 mL) vanilla extract 2 cans (10 oz/284 mL each) mandarin orange sections, divided 1 cup (250 mL) liquid (mandarin syrup plus orange juice) 1/4 cup (50 mL) sugar 4 tsp (20 mL) corn starch Small grape clusters and mint leaves (optional)
Directions:
Graham Crumb Crust - Spray sides of an 8 1/2-inch (21 cm) springform pan with cooking spray. Combine 1 cup (250 mL) graham cracker crumbs, 3 tbsp (45 mL) sugar and 1/4 cup (50 mL) melted butter or margarine. Press on bottom of pan. Refrigerate. Preheat oven to 325F (1600C). In blender or food processor, combine cheese, 3/4 cup (175 mL) sugar, 1/4 cup (50 mL) corn starch, eggs and vanilla. Drain one can of mandarin sections; add 1/2 cup (125 mL) syrup to cream cheese mixture. Blend 1 minute or until smooth, scraping down sides once. Chop drained mandarin sections; stir into filling. Pour into crust. Bake 50 to 60 minutes or until set. Turn oven off, open door slightly and let cheesecake cool in the oven for 1 hour. Remove to a wire rack and cool completely. Remove sides of pan. Drain remaining can of orange sections. Add enough orange juice to syrup to make 1 cup (250 mL) of liquid. In a small saucepan, combine 1/4 cup (50 mL) sugar, 4 tsp (20 mL) corn starch and syrup and juice mixture. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Spoon half of mixture over top of cake. Arrange orange sections on top and spoon remaining mixture on top. Refrigerate at least 4 hours. Garnish with small grape clusters and mint leaves, if desired. Makes about 12 servings. | |