Tag Archives: cheesecake recipe

Mandarin Orange Cheesecake

Mandarin Orange Cheesecake

1 Reply

Every wife should have a stash of “go-to” recipes she can make for whenever a certain occasion arises.

The one recipe that I believe trumps all other recipes in the arsenal is the cheesecake. This light, creamy dessert compliments all genres of food and pleases nearly every palate.

Crusts can range from crushed cookies to chopped nuts or skipped altogether.  Fillings can be “classic” or dressed up for a unique twist.  Toppings can be thin, thick, mixed with the batter or left off for a strawberry puree topping instead.

After many failed attempts, this mandarin orange cheesecake is a simple variation of my official go-to recipe.

With two minor changes, this can become a delicate vanilla bean cheesecake.  A slightly different swap creates a strawberry key lime cheesecake.  The substitutions are easy and limitless, making this the perfect cheesecake to add to your collection.

Mandarin Orange Cheesecake

Crust
1 cup nuts (any combination)
2 Tbsp butter, melted

Filling
24 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 large eggs, room temperature
4 mandarin oranges, zested and juiced*

Topping
1 cup full-fat sour cream
1/4 cup granulated sugar

Preheat the oven to 350 degrees.  Butter and lightly flour the bottom and sides of a 9″ springform pan.

In a food processor, pulse nuts until finely chopped.  Add melted butter and pulse until ingredients are combined well.  Press the nut mixture evenly into bottom of prepared springform pan.  Bake  crust for 10 minutes; cool on a wire rack.

In a large bowl, beat cream cheese on low until very creamy, taking care not to whip air into the cheese.  Scrape down sides and add sugar, beating on low until smooth.  Scrape down the sides and add one egg at a time on low, beating until fully incorporated and smooth.  Finally, add mandarin orange zest and juice, beating on low until smooth and fully incorporated.

Pour filling into cooled pie crust.  Place unbaked cheesecake in the oven and cover with a cookie sheet; bake for 20 minutes.  Uncover the cheesecake and continue to bake for 20-30 minutes, until center is set but slightly jiggly like Jell-o.  Remove cheesecake from the oven and cool for 10 minutes. 

In a small bowl, combine sour cream and sugar.  Spread over still warm cheesecake and bake for 5 minutes.  Cool to room temperature before storing covered in the refrigerator. 

Cheesecake is best when prepared the day before.

*Substitute all of the juice and zest for another fruit or extract to create your own family favorite flavors!

Have a blessed day!  Tiffany @ Don’t Waste the Crumbs

No Bake Mini Cheesecakes (GF)

No Bake Mini-Cheesecakes (GF)

3 Replies

We love to entertain in the summer, so I’m always looking for easy, healthy recipes that can be made ahead of time. That way, I can enjoy spending more time with my guests and less time in the kitchen. 

The warm weather of summer lends itself to a light, refreshing no-bake dessert ­. So I decided to rework my favorite no-bake cheesecake recipe to create these scrumptious little mini-cheesecakes.

The wonderful thing about this recipe is there’s something for everyone since you can provide a nice little assortment, using a variety of your favorite fresh fruit toppings. Or simply top them with an additional sprinkle of grated lemon zest for an extra punch of tart goodness.

No Bake Grain-Free Mini-Cheesecakes

Ingredients

Nutty Crust
1 cup walnut baking pieces
12 whole pitted organic medjjool dates
2 tsp coconut oil (or butter, softened) 

Cheesecake Filling
8 oz. organic plain (or cultured) cream cheese, room temp
1/3 cup pure raw honey
2 tbsp fresh squeezed lemon juice (about 1 lemon)
2 tsp fresh grated lemon zest (about 1 lemon)
1 cup plain organic whole milk Greek yogurt

Fresh Berry Topping
2 1/2 cups of your favorite assorted fresh organic berries 

Instructions

Nutty Crust
1. Combine walnut pieces, pitted and halved dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker style crust.)

2. Line a 12-cup muffin tin with paper liners. Using your fingers, press the nut mixture into the bottom of each paper muffin liner. (Use about 1 heaping tablespoon per muffin cup.)

Cheesecake Filling
3. Carefully wipe out the food processor container and blade with a clean paper towel (or dish towel). Then add the cream cheese, honey, lemon juice and lemon zest to the clean container and process until well combined.

4. Add the whole milk Greek yogurt and process until smooth and creamy.

5. Divide filling evenly among the 12 muffin cups. Use your finger to even out the top of each muffin cup to ensure the filling is evenly distributed within each cup.

6. Place the muffin tin in the freezer for at least two hours until frozen solid. 

Fresh Berry Topping
7. When ready to serve, remove the muffin tin from the freezer. Then remove the mini-cheesecakes one at a time from the muffin tin and gently peel off the paper liners. (Or you can place the frozen solid mini-cheesecakes – liners left on – into an airtight container and just take out what you need and keep the rest frozen for future use.)

8. Place the paperless mini-cheesecakes on a serving platter and allow them to sit on the counter about 20 minutes before serving.

9. While waiting for them to thaw a bit, arrange your favorite fresh berries in a pleasing pattern across the top of each mini-cheesecake.

10. Then serve and enjoy the accolades! These lemony little cheesecakes are AMAZING!

No Bake Mini CheesecakesGF