Description
This Mandarin Orange Cheesecake combines a crunchy almond and graham cracker crust with a creamy, smooth orange-flavored cream cheese filling, studded with fresh mandarin segments. Topped with a light and fluffy whipped cream, this dessert offers a refreshing citrus twist perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs (96g)
- 3/4 cup almonds, toasted and ground (82g)
- 1/4 cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened at room temperature (three 8 ounce blocks)
- 1/2 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar (157g)
- 4 large eggs
- 1/2 cup sour cream, at room temperature
- 1/4 cup frozen orange juice concentrate, thawed at room temperature
- 1 1/2 tablespoons orange zest (preferably mandarin)
- 1 teaspoon vanilla extract
- 3 small mandarin oranges, broken into segments (or 1 can (10 ounces) mandarin orange segments, drained)
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (24g)
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F. Prepare a 9-inch cheesecake pan or a springform pan with 3-inch sides by greasing it well.
- Make crust: In a medium bowl, combine graham cracker crumbs, toasted ground almonds, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed measuring cup for best results. Freeze the crust for 30 minutes to 1 hour to set.
- Beat filling base: In a mixer bowl fitted with the paddle attachment, beat the softened cream cheese, softened butter, and granulated sugar on medium-high speed for about 3 minutes until very smooth and creamy.
- Add eggs: Add the eggs one at a time, beating just until combined after each addition. Be careful not to overbeat the mixture to avoid incorporating too much air.
- Combine remaining filling ingredients: Stir in the sour cream, thawed orange juice concentrate, mandarin orange zest, and vanilla extract until combined.
- Fold in mandarin segments: Gently fold the mandarin orange segments into the filling using a rubber spatula, ensuring the fruit is evenly distributed without breaking it down.
- Assemble and bake: Pour the filling over the frozen crust, smoothing the top evenly. Bake in the preheated oven for 45 to 55 minutes until the top is light brown and the center has a slight jiggle.
- Cool cheesecake: At the end of baking, turn the oven off and slightly crack open the oven door. Leave the cheesecake inside as the oven cools down gradually before transferring it to a wire rack to cool completely. It’s normal if the top cracks slightly.
- Prepare whipped topping: Using the whisk attachment, beat the heavy whipping cream on medium-high speed for about 30 seconds. Add powdered sugar and vanilla extract, then beat on low speed to combine. Increase mixer speed to medium-high and continue beating until stiff peaks form.
- Apply topping and chill: Spread the whipped topping evenly over the cooled cheesecake. Refrigerate the cheesecake for several hours to set before slicing and serving.
Notes
- Freezing the crust before pouring the filling helps maintain a firm base and prevents sogginess.
- Do not overbeat the batter after adding eggs to prevent cracks or a dense texture.
- Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that may cause cracking.
- If fresh mandarins are unavailable, canned mandarin segments drained thoroughly make a great substitute.
- The whipped topping can be swapped for store-bought whipped cream if desired.
- This cheesecake is best served well-chilled for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
