Description
This Mandarin Orange Cheesecake features a buttery graham cracker and almond crust topped with a creamy, tangy cream cheese filling infused with orange zest and fresh mandarin segments. Finished with a light whipped cream topping, it’s a refreshing twist on classic cheesecake that’s perfect for dessert lovers looking for a citrusy delight.
Ingredients
Crust
- 1 cup graham cracker crumbs (96g)
- 3/4 cup almonds, toasted and ground (82g)
- 1/4 cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened at room temperature (three 8-ounce blocks)
- 1/2 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar (157g)
- 4 large eggs
- 1/2 cup sour cream, at room temperature
- 1/4 cup frozen orange juice concentrate, thawed at room temperature
- 1 1/2 tablespoons orange zest (preferably mandarin)
- 1 teaspoon vanilla extract
- 3 small mandarin oranges, broken into segments (or 1 can (10 ounces) mandarin orange segments, drained)
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (24g)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Prepare a 9-inch cheesecake or springform pan by greasing it if you aren’t using a non-stick pan.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, toasted and ground almonds, and melted unsalted butter. Mix thoroughly to incorporate the butter evenly.
- Press and Chill Crust: Press the crust mixture firmly into the bottom of the prepared pan using a flat-bottomed measuring cup for an even surface. Freeze the crust for 30 minutes to 1 hour to set.
- Beat Cream Cheese Mixture: Using a mixer fitted with the paddle attachment, beat the softened cream cheese, softened butter, and granulated sugar on medium-high speed for about 3 minutes until very smooth and creamy.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, beating just until combined after each addition to avoid overbeating.
- Add Flavorings: Stir in the sour cream, thawed orange juice concentrate, orange zest, and vanilla extract until just combined and smooth.
- Fold in Mandarins: Gently fold in the mandarin orange segments using a rubber spatula to keep the fruit intact.
- Fill the Pan and Bake: Pour the filling over the frozen crust, smoothing the top and sides evenly. Bake in the preheated oven for 45 to 55 minutes until the top turns light brown and the center has a slight jiggle.
- Cool Down in Oven: After baking, turn off the oven, crack the oven door open slightly, and leave the cheesecake inside as the oven cools down gradually to prevent cracking.
- Remove and Cool Completely: Once the oven is cooled, remove the cheesecake to a wire rack and let it cool fully to room temperature.
- Prepare Whipped Topping: Using the whisk attachment on your mixer, beat the heavy whipping cream on medium-high speed for about 30 seconds. Stop, add powdered sugar and vanilla extract, then mix on low speed to combine.
- Finish Whipping: Scrape down the bowl sides if needed, then increase speed to medium-high and whip until stiff peaks form.
- Top Cheesecake: Spread the whipped topping evenly over the cooled cheesecake.
- Chill: Refrigerate the cheesecake for several hours before slicing to allow flavors to meld and topping to set.
Notes
- Do not overbeat the eggs into the cream cheese mixture to avoid cracks.
- Freezing the crust before adding the filling helps prevent a soggy base.
- Cooling the cheesecake gradually in the oven reduces the risk of cracking.
- You can substitute canned mandarin segments if fresh mandarins are unavailable.
- For best texture, serve chilled and within 2-3 days of making.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
