Mandarin Orange Cheesecake
Indulge in the zesty elegance of this Mandarin Orange Cheesecake, a dessert that combines creamy richness with a burst of citrusy brightness. Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with mandarin orange juice and folded with tender orange segments, this cheesecake is as visually stunning as it is delicious. The recipe's silky whipped topping and vibrant mandarin orange garnish add the perfect finishing touch, making it an irresistible centerpiece for any occasion. With a balance of sweet and tangy flavors, along with a melt-in-your-mouth texture, this cheesecake is ideal for citrus lovers and cheesecake enthusiasts alike. Perfect for gatherings or a refreshing after-dinner treat, this Mandarin Orange Cheesecake is sure to impress and delight.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 0.5 cup mandarin orange juice (from canned mandarins)
- 3 large eggs
- 2 cups mandarin orange segments (drained, from cans)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 cup mandarin orange segments (for garnish)
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar until the mixture holds together when pressed.
Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and mandarin orange juice to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing to prevent the cheesecake from cracking.
Gently fold in 2 cups of mandarin orange segments into the batter.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar. This will help prevent cracking.
Once the cheesecake is at room temperature, refrigerate it for at least 6 hours or overnight for the best texture.
Before serving, whip the whipping cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.
Garnish with additional mandarin orange segments and serve.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
