Fresh Mandarine Orange Cheesecake

Mandarin Orange Cheesecake is the perfect treat for you and your family. If you have never made a cheesecake before, this is the first cheesecake you should make. The crust is made with digestive biscuits which are like sweet cookies, if you don’t have these, you could use your favorite graham cracker crust recipe.

This is a simple recipe to make. The crust is very easy to put together, simply crust the cookies, add melted butter, and then bake your crust. The cream cheese and the sweetened condensed milk are simply mixed together.

The secret in this cheesecake is to allow it to sit at least 8 hours before serving. That’s it, so this recipe is perfect for kids, or the beginner cook.

Now how to make the Mandarin Orange Cheesecake

Yield: 16 servings.

  • 1 1/2 cups crushed digestive biscuit cookies
  • 6 tablespoons butter
  • 1/4 teaspoons freshly grated nutmeg
  • 2 packages (8 ounces) cream cheese, softened
  • 1 14 ounces can sweeten condensed milk
  • 3 mandarin oranges
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Crush the digestive biscuit cookies in a food processor, process cookies until they are crushed into fine crumbs. Pour cookies into a bowl, and add 6 tablespoons of melted butter and nutmeg and stir to combine. Press the crust into an 8-inch spring-form pan.

Bake crust in for approximately 12 – 15 minutes. The crust should be a golden brown color.

In a medium-sized bowl combine cream cheese and sweetened condensed milk. Add 1 teaspoon lemon juice, and one teaspoon vanilla stirring into the cream cheese. Mix cheesecake mixture until very smooth, this can be done by hand or with a mixer. Peel two of the mandarin oranges, and cut the segments into small pieces over the bowl with the cheesecake mixture. You will want any of the juices to fall into the cream cheese batter. Stir the orange pieces into the cream cheese. Spread the cheesecake batter over the crust, and refrigerate for at least 8 hours before serving.
Before serving, peel the last orange and use to decorate the top of the cheesecake.

I like using digestive biscuits here because of the different texture given to the cake. And since the biscuits are already sweet, there’s no need for extra sugar.

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