Description
This Mandarin Orange Cheesecake combines a buttery almond-graham cracker crust with a creamy, tangy orange-infused filling, topped with fluffy whipped cream and fresh mandarin segments. Perfectly balanced with a hint of citrus zest, this dessert is a delightful twist on a classic cheesecake, ideal for gatherings and special occasions.
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 the oven to 350°F (175°C). Prepare a 9-inch cheesecake pan or a springform pan with 3-inch sides by greasing it lightly. This will prevent sticking and ease removal after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, toasted ground almonds, and melted unsalted butter. Mix thoroughly until the mixture resembles wet sand.
- Press Crust into Pan: Firmly press the crust mixture into the bottom of the prepared pan using the flat bottom of a measuring cup or your hands to ensure it is compacted and even. Place the crust in the freezer for 30 minutes to 1 hour to set firmly.
- Prepare the Filling: In a mixer fitted with a paddle attachment, beat 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 to avoid incorporating too much air.
- Incorporate Remaining Filling Ingredients: Stir in the sour cream, thawed orange juice concentrate, mandarin orange zest, and vanilla extract. Fold in the broken mandarin orange segments gently using a rubber spatula to avoid breaking the fruit.
- Pour Filling over Crust: Pour the creamy filling mixture over the frozen crust, smoothing out evenly to the edges with a spatula.
- Bake the Cheesecake: Bake in the preheated oven for 45 to 55 minutes until the top is lightly browned and just set, with the center still having a slight jiggle. At the end of baking, turn off the oven and crack the oven door open. Leave the cheesecake in the cooling oven until the oven is cool to prevent cracking.
- Remove and Cool: Once cooled, remove the cheesecake from the oven and place it on a wire rack to reach room temperature completely.
- Prepare Whipped Topping: Using a mixer with the whisk attachment, beat heavy whipping cream on medium-high speed for about 30 seconds. Stop the mixer, add powdered sugar and vanilla extract, then beat on low speed to incorporate. Scrape down sides of the bowl with a rubber spatula if needed, then increase speed back to medium-high and beat until stiff peaks form.
- Top Cheesecake and Chill: Spread the whipped topping evenly over the cooled cheesecake. Refrigerate for several hours, preferably overnight, before slicing and serving.
Notes
- You can substitute fresh mandarin segments with canned mandarin orange segments if fresh are unavailable; just drain well before folding into the filling.
- Allow all dairy ingredients to come to room temperature before mixing to avoid lumps and ensure smooth batter.
- Pressing the crust firmly and freezing it before filling helps prevent a soggy crust.
- Do not overbeat the eggs into the cream cheese mixture to avoid cracks or tunnels in the cheesecake.
- Leaving the cheesecake in the cooling oven and gradually cooling prevents cracking on the surface.
- The whipped cream topping not only adds richness but also disguises any minor cracks on top of the cheesecake.
- For best texture and flavor, refrigerate the cheesecake for at least 4 hours or overnight before serving.
