Ingrédients pour Mandarin Orange Cheesecake
- All Purpose Flour
- Baking Powder
- Salt
- Butter
- Granulated Sugar
- Milk
- 1 teaspoon vanilla extract
- Egg
- Unflavored Gelatin
- Boiling Water
- Dream Whip
- Low Fat Milk
- 3 (8 ounce) packages cream cheese, softened
- Orange Extract
- Lemon Juice
- Yellow Food Coloring
- Red Food Coloring
- Mandarin Oranges
- Water
- Hazelnuts
- Shortening
- Powdered Sugar
- Vanilla
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Comment préparer Mandarin Orange Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
- Press the crust mixture into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely while you prepare the filling.
- For the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mandarin orange zest.
- In a separate bowl, whisk together mandarin orange juice and cornstarch until smooth. Gradually add this mixture to the cream cheese mixture, stirring until well combined.
- Gently fold in the mandarin orange segments.
- Pour the filling into the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
212g
Fat
111g
Carbs
20g
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