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Mandarin Orange Cheesecake




Source of Recipe


Aunt Saunny

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

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

Crust:
In a medium bowl, combine graham cracker crumbs, almonds and butter. Press into bottom of cheesecake pan and freeze.

Filling:
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. Mix in sour cream, orange zest, orange juice concentrate and vanilla. Fold orange segments into batter. 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. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or serving.

Decoration:
In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cake or pipe a border around cake, if desired.

Tips:
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.
Yield: 10 to 12 servings