Mandarin Orange Cheesecake
A rich, tangy cheesecake, featuring fresh or canned mandarin oranges and a decadent whipped cream topping with an orange syrup drizzle.
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Instructions
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Preheat the oven.
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Combine crumbs, almonds, and butter; press into a cheesecake pan and freeze to form the crust.
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Beat cream cheese, butter, and sugar for three minutes in a large mixer bowl.
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Add eggs individually, beating thoroughly after each addition.
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Stir in sour cream, orange zest, and orange juice concentrate, then fold in orange segments.
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Pour the filling over the frozen crust and bake for 45 to 55 minutes, or until the top is lightly browned and the center slightly jiggles.
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Cool the cake on the counter for 10 minutes; do not turn off the oven.
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For the topping, combine sour cream, sugar, and orange juice, then pour it over the cooled cake and spread to the edges.
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Bake the cake for an additional five minutes.
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Cool on a rack for two hours, then cover and refrigerate for at least six hours.
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For decoration, whip cream until soft peaks appear, then slowly add sugar while continuing to whip until firm peaks form; ice or pipe onto the cheesecake as desired.