Heavenly Orange Cheesecake Recipes

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
• Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

ORANGE CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
• Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
• In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
• Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

HEAVENLY CHEESECAKE

Steps:

• Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
• Beat cream cheese, sugar and extract with mixer until well blended.
• Add eggs and egg whites one at a time, mixing after each one is added.
• Pour into prepared pan.
• Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.

HEAVENLY CHEESECAKE

Steps:

• In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
• Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HEAVENLY LEMON CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
• Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
• Bake until fragrant and golden brown, 15 to 18 minutes.
• Cool on wire rack to room temperature, about 30 minutes.
• When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
• For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
• Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
• In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
• With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
• Scrape down the bowl with a rubber spatula as needed.
• Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
• Scrape the sides and bottom of the bowl well after each addition as needed.
• Add lemon juice, vanilla, and salt.
• Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
• Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
• Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
• An instant-read thermometer inserted in the center of the cake should register 150 degrees.
• Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
• Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
• For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
• Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
• Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
• Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
• Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
• To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
• Spread the curd evenly over the top of the cheesecake.
• Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
• To serve, remove the sides of the springform pan and cut into wedges.
• This is a wonderful but RICH cheesecake, so keep the portions small!