Mandarin Chocolate Cheesecake Recipes

EASY MANDARIN ORANGE CHEESECAKE

Steps:

• Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool. , Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and, if desired, orange zest. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.

ORANGE CHOCOLATE CHEESECAKE

Steps:

• Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

MANDARIN CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Crust-combine the chocolate wafer crumbs and butter and mix well.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• Remove and cool on a wire rack.
• Turn heat up to 350 degrees.
• In a large bowl beat together the cream cheese, sugar and flour until smooth.
• Beat in eggs, one at a time mixing well.
• Mix in juice, liqueur and rind.
• Pour over cooled crust and bake for 45 minutes or until center is just set.
• Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
• Place in fridge and let set overnight.
• Next day bring cream to boil over low heat in a medium saucepan.
• Stir in chocolate and remove from heat.
• Stir until chocolate is melted and smooth.
• Pour over cake and spread over sides or let it"drizzle down" the sides.
• In a separate pan melt chocolate.
• Dip dried mandarine segments half way into chocolate.
• Let dry on waxed paper.
• Arrange in circle on cake.
• Pile on chocolate curls.