Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

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 (8 ounce/250 g) packages 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 tablespoons orange zest (22 mL)
1/4 cup orange juice concentrate (50 mL)
1 teaspoon vanilla extract (5 mL)
1 (10 ounce/300 mL) can mandarin orange segments, drained
Topping
1 1/2 cups sour cream (375 mL)
2 tablespoons granulated sugar (25 mL)
2 tablespoons fresh orange juice (25 mL)
Decoration
1/2 cup whipping cream (125 mL)
2 tablespoons granulated sugar (25 mL)
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 extract. 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.
Mandarin Orange Cheesecake 196
Yield: 10 to 12 servings
Ultimate Cheesecakes
Mandarin Orange Cheesecake 197

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