Orange Bliss Cheesecake Recipes

ORANGE BLISS CHEESECAKE

Steps:

• Combine crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , In a saucepan, combine orange juice and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes. , Meanwhile, in a bowl, beat cream cheese and sugar until light and fluffy; gradually add gelatin mixture. Beat on low until well mixed. Chill until partially set, about 3 minutes (watch carefully-mixture will set up quickly). , Gently fold in whipped cream and orange zest. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate chips and oranges if desired.

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

CHOCOLATE BLISS CHEESECAKE

Steps:

• Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

ORANGE CHEESECAKE

Steps:

• Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
• In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
• Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
• Preheat oven to 350°F.
• Place prepared pie crust in center of a cookie sheet (preferably without sides).
• Brush crust with some of the orange juice concentrate.
• Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
• Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
• When cooled to room temperature, refrigerate cheesecake for several hours.
• While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
• If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
• Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
• When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
• Refrigerate any leftovers.

ORANGE-SCENTED CHEESECAKE BAKED IN CRISPY FILO

Steps:

• In the bowl of a stand mixer beat the softened cream cheese at medium speed for about two minutes. Slowly add the sugar and beat until very smooth. Taste and adjust the sugar if necessary (note: this is not an overly-sweet dessert).
• Dissolve the cornstarch in the milk then add it to the bowl with the cream cheese mixture. At low speed, beat in the eggs and the orange zest. Process the mixture until smooth, scraping down the sides of the bowl a couple of times, but be careful not to over mix.
• Preheat the oven to 350°F.
• Butter well a 9-inch spring form pan. Wrap the outside of the pan with heavy-duty aluminum foil and set aside (this will prevent any butter from leaking out during the baking stage).
• Place one sheet of filo dough on a clean surface and brush with some melted butter. Place a second filo sheet on top of the first and brush with some more melted butter. Repeat with a third layer. Cut the stack of three layers of filo in half. Lift half of the sheets of filo dough and place them on top of the other half. Place this stack of six layers of filo inside the prepared pan, gently pressing the filo to fit inside the pan; the long ends of your filo will slightly come up the sides of the pan (see photo). Repeat, the same with three more layers of filo, cut them in half, stack them on top each other and place them in the pan the opposite way (see photo), so that you have completely covered the bottom and sides of the pan. Your crust now has a total of 12 layers of filo (six sheets of filo in total, cut in half). Trim excess filo from around the pan, butter the edges lightly and tuck them in. Do not fuss too much about having even sides all around.
• Pour the mixture of cream cheese into the filo crust and smooth the top.
• Transfer the pan to the oven and bake for 45 minutes. At this point the cheesecake is almost done. Turn off the oven and let the cheesecake sit in the oven another 30 minutes. Remove the pan from the oven and let it cool on a rack. As the cheesecake cools, it might shrink slightly from the filo crust.
• Once the cheesecake is completely cool, carefully, release it from the mold. Just before serving, top the cheesecake with chopped candied orange, fresh berries, and pearl sugar (or a topping of your choice). Serve at room temperature for the optimal filo crunch. Refrigerate the rest to enjoy later. If you do refrigerate the cheesecake, the filo will likely soften a bit, but the taste will still be amazing.

ORANGE BLISS CHEESECAKE

Steps:

• Combine chocolate wafer crumbs and butter and press onto the bottom of an ungreased 9 inch springform pan.
• Bake crust at 350 degrees for 10 minutes.
• Set aside to cool.
• In a small saucepan, combine orange juice and gelatin; let stand for 5 minutes.
• Cook and stir over low heat until the gelatin dissolves.
• Cool mixture for 10 minutes.
• Meanwhile, in a large mixing bowl, beat cream cheese and sugar until light and fluffy.
• Gradually add in gelatin mixture.
• Beat on low speed until well mixed.
• Chill about 3-5 minutes until partially set, (watch carefully because mixture will set up quickly).
• Gently fold in the whipped cream and orange peel.
• Spoon into the crust and chill for at least 6 hours or overnight.
• Just before serving, run a knife around edge of pan to loosen cheesecake.
• Remove sides of pan.
• Garnish with thinly sliced orange wedges and mini chocolate chips/ Slice a large seedless orange into about 1/4 inch slices/ Cut larger slices into quarters and use to decorate outer edge of top of cheesecake/ Sprinkle mini chocolate chips over top of dessert.