Mandarin Orange Glaze Cheesecake
Serving Size / Yield
- 3/4 C. all purpose flour
- 3 Tbs. sugar
- 1 tsp. shredded orange peel
- Cut in till crumbly: 6 Tbs. butter
- 24 oz. softened cream cheese
- 1/2 tsp. shredded orange peel
- 3 tbsp oranges, cut into chunks
- 1/4 tsp. vanilla
- 1 C. sugar
- 3 eggs
- 1/4 C. orange juice
- Orange Sauce:
- 2 Tbs. sugar,
- 1 Tbs. cornstarch
- 1 can mandarin oranges, drained
Directions for Crust:
Combine all crust ingredients and mix thoroughly. Stir in 1 egg yolk slightly beaten, Pat 1/3 onto bottom of parchment lined 10" spring form pan with sides removed. Bake at 400 degrees for 7 minutes. Cool. Butter sides and attach to bottom. Pat remaining dough onto sides up 1 3/4 inch; set aside.
Directions for filling:
Combine all filling ingredients together. Turn into pan and bake at 375 degrees for 35-40 minutes. Cool 5 minutes. Loosen sides of pan and cool another 30 minutes. Remove sides and cool 2 hours more.
Directions for orange sauce:
Combine the sugar and cornstarch together and mix well. Stir in, cook, and stir over med heat until bubbly: 1 C. orange juice. Cook and stir 2 minutes more. Cool slightly. Stir in: 2 Tbs. orange marmalade & 1 Tbs. orange liqueur. Arrange around top edge of cake:
1 can drained mandarin orange segments. Pour into center of cake and spread to edges (covering orange segments): orange sauce. Chill 8 hours or overnight.