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Mandarin Orange Cheesecake Recipe

Indulge in this dreamy Mandarin Orange Cheesecake, inspired by Benihana's famous dessert! This recipe delivers a burst of citrusy flavor with a creamy, smooth texture that will tantalize your taste buds. While not an exact replica, it captures the essence of the restaurant's beloved treat, offering a delightful homemade version you'll crave again and again. Get ready for a taste of paradise!

Prep Time 30 mins
Cook Time 325 mins
Calories 686 kcal
Protein 20g
Rating 4.0 (2 Reviews)
Mandarin Orange Cheesecake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Mandarin Orange Cheesecake

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
  2. For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
  3. Press the crust mixture into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
  4. Let the crust cool completely while you prepare the filling.
  5. For the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
  6. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mandarin orange zest.
  7. 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.
  8. Gently fold in the mandarin orange segments.
  9. Pour the filling into the cooled crust.
  10. 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).
  11. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  12. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
  13. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  14. 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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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Oven Refrigerator Dinner Party Holiday Event Kid Friendly Romantic Easter Cheesecake Eggs Dietary Copycat Christmas Thanksgiving Wedding Toddler Friendly Citrus Oranges Novelty Taste Mood Sweet Equipment Presentation Served Cold