Orange Ginger Cheesecake Recipes

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ORANGE AND GINGER CHEESECAKE



Orange and ginger cheesecake image

Provided by Expresso

Number Of Ingredients 11

350g ginger biscuits
80g butter, melted
800g cream cheese, room temperature
200g sour cream, room temperature
180g castor sugar
4 eggs
Zest and juice of 1 orange, grated finely
1 CUP sugar
1/2 CUP water
2 TBSP fresh grated ginger
4 oranges, peeled and segmented

Steps:

  • Place ginger biscuits into a food processor and pulse until fine.
  • Mix in the butter, then press into a 20cm spring form tin (only the bottom of the tin - not up the sides).
  • Refrigerate while making the filling.
  • Preheat oven to 100C.
  • In a bowl, mix together the cream cheese, sour cream, sugar, eggs, orange zest and juice until smooth then pour onto the crust.
  • Bake for about 1 hour 20 minutes or until the cheesecake is set and the middle is still slightly wobbly.
  • Cool completely at room temperature, before refrigerating until completely set.
  • For the topping, gently heat together sugar and water until dissolved.
  • Bring to the boil, then leave to simmer for 3 minutes.
  • Remove from the heat, then add the ginger and oranges and leave to cool completely.
  • Unmould the cheesecake then arrange the oranges on top.

ORANGE-GINGER CHEESECAKE



Orange-Ginger Cheesecake image

Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 14h15m

Yield 16

Number Of Ingredients 10

2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit

Steps:

  • Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
  • Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
  • Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg

GINGER-ORANGE CHEESECAKE



Ginger-Orange Cheesecake image

Who knew that cheesecake could be a delicious slow cooker dessert? Forget about baking cheesecake in the oven -- this slow cooker cake cooks right on your counter top!

Provided by BHG Test Kitchen

Time 4h25m

Number Of Ingredients 12

Nonstick cooking spray
12 ounce reduced-fat cream cheese (Neufchatel), softened
0.5 cup sugar
1 teaspoon finely shredded orange peel (set aside)
2 tablespoon orange juice
1 tablespoon all-purpose flour
0.5 teaspoon vanilla
0.5 cup nonfat sour cream
0.75 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 cup warm water
2 medium Cara Cara and/or blood oranges, sliced
Finely chopped crystalized ginger (optional)

Steps:

  • Lightly coat a 1 1/2-quart soufflé dish or casserole* with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
  • For filling, in a large bowl beat cream cheese, sugar, orange juice, flour, and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined. Stir in orange peel. Pour filling into prepared dish. Cover dish tightly with foil.
  • Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
  • Cover and cook on high-heat setting for 2 1/2 hours or until center is set. Using foil strips carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4 to 24 hours before serving.
  • Garnish with orange slices and crystallized ginger if using.

Nutrition Facts : Calories 161 kcal, Carbohydrate 17 g, Cholesterol 26 mg, Protein 6 g, SaturatedFat 4 g, Sodium 159 mg, Sugar 14 g, Fat 8 g, UnsaturatedFat 2 g

ORANGE-GINGERBREAD CHEESECAKE BARS



Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
  • Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
  • Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
  • Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
  • Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
  • Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

NO-BAKE ORANGE CHEESECAKE



No-bake orange cheesecake image

This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 25m

Number Of Ingredients 8

15 digestive biscuits
6 tbsp butter, melted
400g curd or cream cheese
grated zest 3 oranges, save the segments for the decoration
200g mascarpone cheese
100g caster sugar
3 tbsp milk
184ml pot double cream

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).

Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium

ORANGE GINGER STICKIES



Orange Ginger Stickies image

We often hear how food brings people together, but in the case of this recipe, it's absolutely true. I didn't know what stickies were until I met a woman named Bama and several members of her family in Charlotte, NC. Think cinnamon buns made with biscuit dough and whatever filling you like. After several attempts and many porch visits later, I've come up with a holiday version that I hope would get the stamp of approval from the Blackmon family.

Provided by Carla Hall

Categories     dessert

Time 1h45m

Yield about 24 pieces

Number Of Ingredients 19

2 1/2 cups (364 grams) all-purpose flour, plus more for shaping the dough
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 tablespoons (26 grams) vegetable shortening
1 stick (8 tablespoons; 113.4 grams) VERY cold unsalted butter
Nonstick cooking spray, for the work surface
1 1/4 cups cold low-fat buttermilk
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 tablespoons orange zest, from 1 large orange
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
1/3 cup crystallized ginger, finely chopped
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
2 to 3 tablespoons fresh orange juice, from 1/2 large orange

Steps:

  • For the dough: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture completely until the flour mixture looks like sand.
  • Coat the butter in the flour mixture, then use a box grater to grate the cold butter into the flour mixture and toss until all of the pieces are coated. Cut the butter into the flour by gathering the dry mix, pinching and dropping it for 30 to 60 seconds.
  • Make a well in the center of the flour and butter mixture and add the buttermilk. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
  • Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Transfer the dough on to the prepared work surface and dust the dough lightly with flour. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2 inch thick. Fold the rectangle into thirds, like a letter, then repeat the same process of pressing the dough out and folding 2 more times. Lightly dust the dough as needed to prevent sticking. Place the folded dough on a sheet pan, cover with plastic wrap directly over the dough and chill for 15 minutes.
  • For the filling: Combine the granulated sugar, brown sugar and salt in a small bowl, then mix in the orange zest; set aside.
  • Dust the work surface with flour and roll out the dough into a 17-by-8-inch rectangle, 1/4 to 5/8 inch thick, with the longest end facing the edge of the counter. Brush the softened butter evenly over the dough. Sprinkle the sugar mixture over the butter and then the chopped ginger. Using both hands and starting from the long end, roll the dough as tight and neat as possible. If the dough gets too soft, place the roll on a sheet pan and chill for 15 minutes.
  • Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
  • Using a sharp knife, slice the rolled dough into 3/4-inch-thick slices. Place them in the buttered pan. Bake until the stickies start to brown, about 20 minutes.
  • For the milk drizzle: Mix together the milk and vanilla extract in a small bowl and pour evenly over the stickies.
  • Return the pan to the oven and bake until the milk is absorbed and the tops of the stickies are golden, another 20 to 25 minutes. Place the pan on a cooling rack.
  • For the orange glaze: Combine the powdered sugar and orange juice in a small bowl and drizzle over the top of the stickies. Serve warm or at room temperature.

FLUFFY ORANGE CHEESECAKE



Fluffy Orange Cheesecake image

For those who like their cheesecakes fluffy, we recommend this one, made with COOL WHIP, JELL-O and cream cheese and topped with mandarin oranges.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 10

2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 tsp. ground ginger
1 can (11 oz.) mandarin oranges, undrained
cold water
ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Add boiling water to combined gelatin mix and ginger in large bowl; stir 2 min. until completely dissolved. Drain oranges, reserving liquid. Add enough cold water to reserved liquid to measure 1/2 cup. Add enough ice cubes to liquid to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add gelatin mixture; mix well. Gently stir in COOL WHIP. Spoon into crust; top with oranges.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

ORANGE-GINGER CHEESECAKE MINIS



Orange-Ginger Cheesecake Minis image

Sweet, citrusy and with just a touch of spice, Orange-Ginger Cheesecake Minis really do have it all. The bright presentation and sensational flavor make our Orange-Ginger Cheesecake Minis recipe an absolute must-try. Do yourself a favor and plan on making a batch next time you entertain.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 16 servings

Number Of Ingredients 8

3/4 cup finely crushed gingersnaps
2 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. ground ginger
1 Tbsp. zest and 1 cup juice from 2 oranges, divided
2 tsp. vanilla
3 eggs

Steps:

  • Heat oven to 325°F.
  • Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
  • Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
  • Bake 20 to 25 min. or until centers are almost set.
  • Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
  • Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
  • Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

ORANGE-GINGER CHOCOLATE CHEESECAKE



Orange-Ginger Chocolate Cheesecake image

If you've ever had German Lebkuchen, then you know how yummy ginger and chocolate are together. Here, the flavors are melded into a creamy cheesecake, and finished with a shot of orange. One of the most flavorful cheesecakes I've ever tried. From Ann Byrn, the cake mix doctor.

Provided by Dragonfly AZ

Categories     Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16

1 (18 ounce) package German chocolate cake mix (without pudding)
4 tablespoons butter, melted
1 egg
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
16 ounces cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
3 eggs
1/2 cup orange juice
2 teaspoons grated orange zest
1 cup sour cream
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger
2 oranges, washed and dried
2 cups sugar
1 1/4 cups water

Steps:

  • Preheat oven to 325. Lightly grease a 10 inch springform pan.
  • Make crust:.
  • Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
  • Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
  • With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
  • Filling:.
  • In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
  • Add eggs, reserved cake mix, orange juice and orange zest.
  • Beat at medium for 1 minute, scraping sides of bowl as necessary.
  • Pour filling onto the crust and smooth with spatula.
  • Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
  • Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
  • Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
  • Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
  • Candied orange zest: (optional garnish for top of cheesecake).
  • Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
  • Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
  • Drop the orange zest into the syrup and stir so the strands are covered.
  • Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
  • With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
  • After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
  • When the zest has dried, store it in a tightly covered container.
  • For an even tastier treat, dip dried strands into melted chocolate!

Nutrition Facts : Calories 515.7, Fat 22.2, SaturatedFat 12.7, Cholesterol 106.5, Sodium 369.2, Carbohydrate 75.1, Fiber 1.6, Sugar 63.2, Protein 7.7

ELEGANT ORANGE BLOSSOM CHEESECAKE



Elegant Orange Blossom Cheesecake image

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 14

3 cups crushed gingersnap cookies (about 60 cookies)
2 teaspoons plus 2 tablespoons grated orange zest, divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
6 ounces white baking chocolate, melted
1 tablespoon vanilla extract
4 large eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges, thinly sliced

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.

Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.

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From pinterest.com.au


ORANGE GINGER CHEESECAKE RECIPE (HOMEMADE!) - YOUTUBE
Grand Marnier liqueur gives a good orange flavor throughout t... Let us end this summer on a sweet note by making a sweet and savory Orange & Ginger Cheesecake.
From youtube.com


ORANGE GINGER CHEESECAKE ON BAKESPACE.COM
Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth.
From bakespace.com


10 BEST ORANGE GRAND MARNIER CHEESECAKE RECIPES | YUMMLY
2022-05-26 Pumpkin Ricotta Cheesecake with Brown Butter Crust and Grand Marnier Whipped Cream Baker by Nature. large eggs, brown sugar, vanilla, sugar, vanilla extract, heavy …
From yummly.com


ORANGE-GINGER CHEESECAKE TART - SOBEYS INC.
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From preview.sobeys.com


EASY ONE PAN ORANGE GINGER CHICKEN - THE BUSY BAKER
2018-11-07 Instructions. Preheat your oven to 375 degrees Fahrenheit. Heat a large oven-safe skillet over medium-high heat and add the olive oil. Pat the chicken drumsticks dry with paper towels and season with salt and pepper. Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown.
From thebusybaker.ca


GINGERSNAP AND ORANGE CHEESECAKE | IMPERIAL SUGAR
1. To make crust: Crush gingersnaps with a rolling pin to obtain 1 3/4 cups. Add melted butter and combine well. Press onto the bottom of a 9 inch diameter spring form pan and place in the oven for 12 minutes or golden. Reduce oven temperature to 325°F 2. Place springform pan on 3 layers of aluminum foil and wrap the outside of the pan tightly ...
From imperialsugar.com


ORANGE-GINGER CHEESECAKE TART | FOODLAND
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From dev.foodland.ca


CHEESECAKE WITH GINGER COOKIE CRUST + ORANGE ZEST
Preheat oven to 350 degrees. Crust: 1 package of Tate’s Bakeshop GF ginger zinger cookies. 3 tablespoons unsalted butter. 1/2 teaspoon salt. 1/2 teaspoon cinnamon. zest of half an orange - the rest of the orange can be zested over the top after …
From tessauroraweaver.com


ORANGE AND GINGER CHEESECAKE - RUPEN'S
2021-09-25 Reduce speed to low. Add sour cream, vanilla, orange zest, ginger, and orange liqueur. Beat for a minute. Scrape the sides and mix well. At medium speed, add one egg at a time until thoroughly blended. Scrape the sides and mix well. Pour this batter over the crust in the springform pan.
From rupens.com


GINGER AND ORANGE CHEESECAKE | MUMMYPAGES.UK
Tear off a large sheet of kitchen foil and cut in half, lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the centre of the crisscross and set aside. For the filling, in a large bowl beat the cream cheese, sugar, orange juice, flour, and vanilla until combined. Beat in the sour cream until smooth.
From mummypages.co.uk


GINGER-ORANGE VEGAN CHEESECAKE WITH POACHED PEARS
2019-12-20 Increase the heat to high, and cook until the poaching liquid reduces and turns a bit syrupy but not brown in color, about 15-20 minutes. Remove from the heat and discard the orange peel, ginger slices, and cinnamon stick. To serve, slice the cooled pears into wedges.
From rainbowplantlife.com


WHITE CHOCOLATE CHEESECAKE WITH ORANGE GINGER CRUMBLE RECIPE
2011-02-08 What Makes This White Chocolate Cheesecake With Orange Ginger Crumble Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this White Chocolate Cheesecake With Orange Ginger Crumble. Ready to make this White Chocolate Cheesecake With Orange …
From bakerrecipes.com


ORANGE GINGER CHEESECAKE RECIPE
Aug 11, 2013 - Do you love a creamy cheesecake, but are looking for a tasty twist to this classic dish? Then try our orange ginger cheesecake recipe.
From pinterest.ca


PUMPKIN ORANGE GINGER CHEESECAKE | RENEE'S GARDEN SEEDS
Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1 1/2 to 1 3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean. Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios. Serves 12 ...
From reneesgarden.com


ORANGE-GINGER CHEESECAKE | FOOD | PHAIDON
To make the base, using a food processor fitted with a blade, pulse the ginger snaps to fine crumbs. Transfer to a bowl and mix in the melted vegetable margarine until combined. Press the mixture into the bottom of an 8-inch (20 cm) springform cake pan. …
From ca.phaidon.com


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