Mandarin Cheesecake Recipe
Cheese cake is one of the all-time favorite cakes during any celebration. Let us go through some of Mandarin Cheesecake Recipes:
Mandarin Cheesecake 1
Ingredients
- Chocolate curls (shavings)
- Juice 4fl oz
- A juice can
- Cream cheese 2lb
- Crushed crackers 5 oz
- Superfine sugar 2 1/2 oz
- Butter 2 1/2 oz
- Oil a 9 inch pie pan with a loose bottom Mix the butter and crushed crackers in a saucepan and stir well
- Pour the mixture in the pie pan
- Refrigerate for a few hours
- Mix the cream cheese, sugar and juice until it becomes smooth
- Pour above the previous cracker mixture
- Refrigerate and Sprinkle with chocolate curls (shavings)
Ingredients
- For the base:
- Biscuits 175 gm
- Unsalted Butter 75 gm
- For the filling:
- Cream Cheese 400 gm
- Vanilla Pods 2
- Icing Sugar 100 gm
- An orange
- Double Cream 300 ml
- Lightly grease the cake tin with butter
- Form the fine crumbs of the biscuits to make the base
- Melt the butter in the saucepan, add the biscuit crumbs and stir to combine
- Pour the mixture into the cake tin and allow it to spread evenly
- Allow it to set by placing it in the freezer for 5 minutes
- Beat the cream cheese
- Mix the vanilla seeds into the cream cheese
- Spread the mixture on top of the biscuit base
- Decorate by arranging the mandarin pieces on top
- After a few minutes, remove the cake from the tin and transfer to a serving plate
Ingredients
- Crust:
- Graham cracker crumbs 1 cup
- Sugar 1/4 cup
- Melted butter or margarine 1/4 cup
- Filling:
- 2 packages of softened cream cheese
- Sugar 1 cup
- Frozen orange juice concentrate 1/4 cup
- Orange extract 2 teaspoons
- Whipped cream 1 cup
- Grated orange peel 2 teaspoons
- Mandarin orange sections (one can)
- Combine the ingredients for crust and press them into a plate
- Bake at 350° F for 6-8 minutes or until the color changes to light brown
- Beat cream cheese for filling and sugar in a mixing bowl until it becomes light and fluffy
- Add concentrate and extract
- Fold in whipped cream
- Spread onto the crust
- Freeze for 3 hours
Ingredients
- Digestive biscuits 200g
- Unsalted butter 75g
- Cream cheese 200g
- Fresh lemon juice 5tbsp
- Sweetened condensed milk 300g
- Tinned mandarin segments in natural juice 300g
- Crush the biscuits finely until they resemble the breadcrumbs
- Melt the butter and stir the crushed biscuits along with them
- Put the flan tin on a baking tray and spread the mixture until it evenly covers the base and sides
- Chill the biscuit base for 30 minutes
- Add the condensed milk and lemon juice to the cream cheese and beat them together till it becomes smooth
- Place the Mandarin pieces on the top
- Pour the mixture and smooth the top
- Freeze for 2-3 hours
Ingredients
- Icing sugar 1 1/2 cups
- Unsweetened cocoa powder 1/3 cup
- Low fat cottage cheese 2 cups
- 2 eggs
- 9 chocolate cookies
- Pure vanilla extract 1 1/2 teaspoons
- Juice and zest of 1 mandarin
- All-purpose flour 2 and half tablespoon
- Preheat oven to 135 Celsius and arrange the muffin liners
- Mix cottage cheese, eggs, icing sugar, cocoa powder, flour, mandarin juice and zest, and vanilla in a food processor and process till it becomes smooth
- Pour the mixture in cups and place one cookie on top of each
- Bake for 20 to 30 minutes
- Cool them to room temperature and then refrigerate for 1 and a 1/2 hour
- Top with whipped cream