ORANGE-GINGER CHEESECAKE
Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 14h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
- Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
- Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg
ELEGANT ORANGE BLOSSOM CHEESECAKE
The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.
ORANGE-GINGER CHEESECAKE MINIS
Sweet, citrusy and with just a touch of spice, Orange-Ginger Cheesecake Minis really do have it all. The bright presentation and sensational flavor make our Orange-Ginger Cheesecake Minis recipe an absolute must-try. Do yourself a favor and plan on making a batch next time you entertain.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
- Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
- Bake 20 to 25 min. or until centers are almost set.
- Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
- Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
- Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
TRIPLE GINGER CHEESECAKE
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 9
Steps:
- Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
- Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
ORANGE-GINGER CHOCOLATE CHEESECAKE
If you've ever had German Lebkuchen, then you know how yummy ginger and chocolate are together. Here, the flavors are melded into a creamy cheesecake, and finished with a shot of orange. One of the most flavorful cheesecakes I've ever tried. From Ann Byrn, the cake mix doctor.
Provided by Dragonfly AZ
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325. Lightly grease a 10 inch springform pan.
- Make crust:.
- Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
- Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
- With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
- Filling:.
- In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
- Add eggs, reserved cake mix, orange juice and orange zest.
- Beat at medium for 1 minute, scraping sides of bowl as necessary.
- Pour filling onto the crust and smooth with spatula.
- Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
- Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
- Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
- Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
- Candied orange zest: (optional garnish for top of cheesecake).
- Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
- Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
- Drop the orange zest into the syrup and stir so the strands are covered.
- Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
- With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
- After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
- When the zest has dried, store it in a tightly covered container.
- For an even tastier treat, dip dried strands into melted chocolate!
Nutrition Facts : Calories 515.7, Fat 22.2, SaturatedFat 12.7, Cholesterol 106.5, Sodium 369.2, Carbohydrate 75.1, Fiber 1.6, Sugar 63.2, Protein 7.7
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