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Orange Cheesecake

Orange Cheesecake


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Crush the biscuits on the robot, mix with the sugar and melted margarine. Pour the composition into a round tray with removable walls and press well with a spoon or a glass. Set it aside.

Mix the cheese well with the sugar until it dissolves, add the eggs one by one, mixing well after each one, and at the end add the juice of a squeezed orange and the grated orange peel. Mix well and then pour over the cookie sheet. Place in the preheated oven at 160 degrees and bake for 60-65 minutes. Remove from the oven and allow to cool well.

The broken chocolate pieces are put on the fire together with the liquid cream and margarine. Stir continuously until the chocolate melts (do not boil). Homogenize, cool a little and then pour over the cheese. It is decorated with slices of oranges and clementines cut in half in chocolate (or according to everyone's imagination), and on the edge I put the strands of orange peel.

Refrigerate for at least 2 hours, then serve with pleasure.

Good appetite!


Cheesecake with oranges

This cheesecake with oranges does not require baking, it is a delicious, cool and flavorful cake and in addition & # 8230 very, very fast! What more could we want?

Ingredient:

  • 450 ml of milk
  • 160 grams of sugar
  • 1 sachet of vanilla pudding
  • 250 grams of fresh cottage cheese, well squeezed dice
  • 1 sachet of Dr. Oetker granulated gelatin
  • 450 ml. of freshly squeezed orange juice
  • finely grated peel from an orange
  • 1 sachet of vanilla pudding
  • sugar & # 8211 to taste (I never put it)

The biscuits are processed on the food processor, until a fine breadcrumbs are obtained. Mix the melted butter with the biscuit breadcrumbs:

I pressed the paste obtained in a cake form with a detachable ring, both on the bottom and 2-3 cm. up, on the edges (sorry for the quality of the images, they are posed in the light of the kitchen light bulb):

I put the cake form in the fridge.

In a glass, I put the contents of the gelatin sachet and added 3 tablespoons of cold water to moisturize it.

I boiled the milk mixed with the sugar in a saucepan. I mixed the contents of a bag of pudding with the rest of the milk and added it over the hot one, stirring continuously until it thickened well. In the hot pudding, I added well squeezed cows' cheese (I used the cheese I made at home, if you have cheese to buy I recommend you put it in a sieve to drain or reduce the amount of milk):

I worked the composition with the vertical blender until it had the appearance of a fine cream, in which I immediately added hydrated gelatin:

I mixed lightly until the gelatin completely dissolved in the hot cream, then I poured the composition in the shape of a cake:

I immediately put the cake in the fridge.

After an hour, I prepared the jelly, put 400 ml on the fire. of orange juice together with orange peel. In the rest of the orange juice, I homogenized the contents of the vanilla pudding envelope, adding it to the juice that was starting to boil. I mixed until the composition thickened:

I waited for the jelly to cool a little (about 1-2 minutes), stirring constantly to avoid the formation of pojghita on top, then I poured it, spoon by spoon, over the cheese composition, leveling slightly:

I put the cake form in the fridge for another hour, then I took out the detachable ring and transferred the cake to a plate. I decorated, very simply, with a few slices of orange:

Absolutely delicious and very light, perfect for the end of a meal that is a bit too copious:


Creamy Vanilla-Orange Cheesecake

This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit.

Ingredients

  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (96g) almond flour or finely ground almonds
  • 1/2 cup (71g) confectioners' or glazing sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) butter, softened
  • three 8-ounce packages (680g) cream cheese, at room temperature
  • 1 1/2 cups (298g) sugar
  • 5 large eggs, at room temperature
  • 1/2 cup (113g) cream or half & half, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon Flowers of Sicily
  • zest of 1 medium orange or lemon

Instructions

To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.

Mix in the butter until evenly crumbly.

Press into a 9 "to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375 ° F.

Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.

Take it a step further

Cheesecake tips

To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.

Mix in the eggs one at a time, then the cream, flavorings, and zest.

Pour the filling into the baked crust, and reduce the oven heat to 325 ° F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4 "to 5" circle in the center will remain soft).

Turn the oven off, prop the door open, and let the cheesecake sit for an hour.


Grab a Slice of This Keto Orange Creamsicle Cheesecake

To make the crust:
Preheat oven to 300 degrees and place the rack in the middle of the oven.

In a medium bowl, thoroughly combine almond flour, granular keto sugar replacement, and melted butter with a fork. It should resemble wet sand.

Lightly spray a 9-inch springform pan with avocado oil spray and transfer the almond flour mixture to the pan. Use your hands and press the mixture evenly into the bottom of the pan and 1 / 2- to 1-inch up the sides. You can also use the bottom of a glass or measuring cup to firmly pack the almond crust into the pan.

Bake for about 10 minutes. Remove from oven and place on a cooling rack, let it cool completely.

After the crust is out of the oven, turn up the temperature to 350 degrees.

To make the cheesecake filling:
Using a stand or a hand mixer to whip the cream cheese for 2 to 3 minutes until it is light and fluffy.

Add the keto sugar replacement, sour cream, eggs, and additional yolk. Whip on medium speed until thoroughly combined, stopping once to scrape down the sides of the bowl.

Remove half the mixture and transfer to another bowl. Add vanilla to one bowl and mix thoroughly. Add orange flavoring, lemon juice, orange zest, red and yellow food coloring into the second bowl and mix thoroughly. You can use as much or as little food coloring as you choose to get the orange color you like. Add one or two drops of food coloring and whisk before adding more so you have more control of the depth of the color.

Pour half of the vanilla mixture onto the prepared crust, and all of the orange mixture on top of it, and finish with the remainder of the vanilla. Using a butter knife, gently swirl the layers together creating a marble-like pattern. Be careful not to over-swirl. You want a distinction between the two colors.

Bake for 10 minutes, then reduce the oven temperature to 325 degrees and continue baking for another 35 minutes. The edges of the cheesecake will appear slightly puffed when done. The center will appear a bit soft, but not wet. Do not remove from the oven, but leave in oven with the door a few inches ajar, turn off the heat, and allow the cheesecake to set for 35 to 40 minutes.

Remove from the oven and cool on a wire rack until it has fully cooled.

Run a knife around the edge of the pan and remove the sides of the pan. Refrigerate for at least 4 hours before serving.

Nutrition Information

Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 310 Calories | 26.2g Fat | 20.6g Total Carbs | 2g Fiber | 0g Sugar | 14.1g Sugar Alcohol | 11g Protein | 4.3g Net Carbs

This keto orange creamsicle cheesecake promises to rock your taste buds with its creamy deliciousness!

Did you know that creamsicles are actually one of the most famous frozen desserts in history? So who doesn't love a creamsicle? Well then, let & rsquos make it into a cheesecake!

Creamsicles have been so popular through the years and we can see why & hellip

The creamsicle flavor duo has shown up in cocktails, cakes, cookies, and now in our keto orange creamsicle cheesecake. You & rsquore gonna love it! The best part is that it & rsquos is actually really easy to make.

And here's a bit of interesting trivia: there is actually a National Creamsicle Day that & rsquos celebrated on August 14th each year! Put that in your calendar so you remember to make this luscious cheesecake to celebrate the day! & # 127881


Black and white number 1234

In a separate part of the report, the Competition Council also presents the epic short number 1234. They were operated by another aggregator, but Orange told it that it wanted to provide its own services through it.

After taking over the number 1234, Orange assigned it to another company, then withdrew it again.

The Competition Council does not give the names of the companies involved, but states that one of them stated that it does not agree with the withdrawal of the number, because it has invested in marketing, and that number generates monthly revenues of 16-17,000 euros.


African with orange sauce

1. Prepare the tray for the sheet and turn it on in the oven at a temperature of 120 degrees. Beat the yolks with half the amount of sugar until a creamy cream is obtained. Beat the egg whites separately with the rest of the sugar, until a dense foam is obtained, from which the target does not come off. Gently mix the two compositions and gradually add the sifted flour with baking powder and cocoa. After obtaining the dough, pour it into the tray lined with flour and bake at a suitable temperature, so as not to burn.

2. For the cream, beat the yolks with the sugar until a frothy cream is obtained, then gradually add the warm milk and the beaten egg whites. The gelatin that has been soaked is mixed with a small part of the cream and the brandy, and then it is poured over the rest of the cream and it is homogenized. Put in a steam bath and stir continuously, so as not to boil. Remove from the heat, add the orange peel and lemon and allow to cool.

3. Separately, in another bowl, beat the cream. Add 2 tablespoons of sugar and vanilla sugar and beat for another 2 minutes. Put it in the fridge. After it has cooled, mix the cream with the cream and leave it to cool for a few more minutes.

4. Meanwhile, remove the sheet from the oven, let it cool and, after it has cooled, cut it horizontally into 2 slices of different thicknesses. Place the thickest part at the base, put a row of thin cream, thin sheet, a row of thick cream and finally powder with cocoa on the entire surface. Serve with orange jam, garnished with mint leaves.


Chocolate Orange Cheesecake

1 3/4 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Chips
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 3/4 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling)
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

  1. Preheat oven to 325 & degF.
  2. Combine cookies and butter with a fork.
  3. Press into the bottom of a 9-inch spring-form pan and slightly up the sides.
  4. Bake 15 minutes. & Acirc & Acirc & # 160 Cool.
  5. Melt 1 & frac12 cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. & Acirc & Acirc & # 160 Cool.
  6. Beat cream cheese and 1 & frac34 cups sugar until smooth.
  7. Add 1 & frac12 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time.
  8. Pour into crust, and bake 50 minutes.
  9. Cool 10 minutes.


    No-Bake Orange Creamsicle Cheesecake

    As much as I love a good classic cheesecake, I also appreciate the ease of a no-bake cheesecake. I have quite a few variations on my blog (you & # 8217ll find them linked below). Today, I & # 8217m adding this No-Bake Orange Creamsicle Cheesecake to the dessert file!

    This Orange Creamsicle Cheesecake combines a childhood favorite & # 8211 creamsicles, along with the creamy, dreamy cheesecake. You couldn't ask for a better pairing. Especially since this is a no-bake treat!

    I know summer is mostly over for everyone else (not in Phoenix!), But this isn't one of those desserts that needs to be limited to a certain time of the year & # 8211 it & # 8217s perfect any time!

    Let it chill

    It & # 8217s best to make this cheesecake the day before you want to serve it so it has time to set up completely. You will need at least 4 hours of chill time, but 6-8 hours is better. Overnight is the best amount of time in my opinion.

    How to make No-Bake Orange Creamsicle Cheesecake

    For this cheesecake, you will start with a cookie crumb base. You & # 8217ll need to let it chill out in the fridge for about 30 minutes or so. Next, you'll mix up the no-bake cheesecake, then the orange mixture. You & # 8217ll add a whipped cream mixture to both the cheesecake and orange mixture before layering them both into the prepared crust. The No-Bake Orange Creamsicle Cheesecake will have to hang out in the fridge again for about 8 hours, or overnight, to set up completely.


    How to Make Orange Creamsicle Cheesecake Bars

    First, watch the quick 1-minute demo video to see how we make our orange cheesecake, then keep reading for photo step-by-step directions. A free printable copy of the recipe is available at the bottom of the post.

    Click video to play:

    To make the crust:

    Preheat the oven to 350 ° F and prepare an 8-inch square baking pan. You can use either parchment paper or non-stick cooking spray.

    Pulse animal crackers in food processor until you have fine crumbs.

    TYPE: You can also place the crackers in a large ziplock bag and crush with a rolling pin.

    Fold together animal crackers and melted butter in a medium mixing bowl, then firmly press your animal cracker crust into your prepared pan.

    Bake for 10 minutes, then remove pan from oven and reduce temperature to 300 ° F.

    To make the creamsicle cheesecake:

    Beat together cream cheese and white sugar using a stand mixer or electric hand mixer.

    Add eggs one at a time, mixing as you go. Add orange juice and orange zest and continue mixing until the batter is smooth.

    Pour the orange cheesecake batter on top of baked crust.

    Bake at 300 ° F for 30-40 minutes.

    TIP: Keep a close eye on your cheesecake as it bakes, to make sure it doesn't overcook and split on top. You & # 8217ll know it & # 8217s done when the cheesecake no longer jiggles in the middle and starts to turn golden brown around the edges.

    Remove from oven and cool 20 minutes. Turn the oven up to 325 ° F.

    Orange Sour Cream Layer:

    Beat together sour cream, powdered sugar, orange extract, and orange food coloring. Pour onto your cooled cheesecake and return to oven for 10 additional minutes.

    Remove orange cheesecake from oven and allow to cool to room temperature, then place in fridge to chill completely.

    When ready to serve, cut into bars and garnish with whipped cream and sliced ​​oranges.

    TYPE: You could also top your orange cream cheesecake with orange candy slices!

    Free Printable Copy of Orange Creamsicle Cheesecake Recipe:

    If you like this recipe, please rate it! We & # 8217d also love to hear your thoughts in the comments below.


    Related Video

    Try this reciepe w / o the expresso powder for a fab. chocolate orange cheesecake. I cant sleep with all the caffeine and everybody raves about it this way.

    I made this for my birthday and it was a hit. I didn't think the coffee flavor was too strong at all, but I used instant coffee granules instead of instant espresso, and maybe that & # x27s not as strong? I was also afraid I had under-cooked it, because it was still a little jiggly in the middle when I added the sour cream topping, but it was still really good and had a nice silky texture.

    I made this cheesecake a few times in the late 90 & quots and early 2000 & # x27s to rave reviews of my guests. I was heart broken that after a move in 2006 that I couldn’t find the recipe any where. My sister suggested I do a search and bingo here it is again. I canâ & # x20AC; & # x2122; t wait to whip this winner cheesecake up again.

    Well - I was excited to make this but ended up not thrilled with the results. On the plus side 1) crust was good 2) cheesecake baked great - did not crack 3) easy to make - but I really was expecting a more subtle coffee flavor and that is not what we got. I made it 48 hours in advance as suggested by another cook. If you are truly looking for orange and coffee flavors in a cheesecake, I would make this crust, find another orange cheesecake recipe and use the topping here in this recipe - and then you would have layers of flavor. If you want a strong coffee flavored cheesecake - this is your recipe - go for it.

    So excited to find this recipe! Ten years ago, this was the number one most requested cake I was asked to bring to a family function. Havenâ & # x20AC; & # x2122; s make it in five or six years and will be making it this weekend for my sonâ & # x20AC; & # x2122; s 22nd birthday.

    This was a very tasty cheesecake! The combination of chocolate and orange is always good, and the addition of coffee provides yet another layer of complexity. Thanks to previous reviews, I increased the bittersweet chocolate slightly and decreased the coffee in the filling. As a result, I thought the balance was quite nice a pleasantly obvious coffee flavor that wasn't overpowering. For the crust, I used chocolate wafers with a lot of orange zest (didn & # x27t have the Pepperidge Farm). The crust worked well with the cheesecake. Overall, this was good, but not outstanding enough that I would make it again.

    I made this for the third time. It is very, very good.

    I & # x27ll have to second on North Reading, MA & # x27s comment. I was expecting the chocolate to be more pronounced than the espresso. Not that it wasnâ & # x20AC; & # x2122; t good. just different than I expected. Maybe it was the Medaglia D & # x27Oro brand espresso powder that I used that was very strong. I could see getting a caffeine buzz from eating it! Steer young children away. Crust was excellent. As always when I bake a cheesecake, or something with custard, I placed the pan in a bain marie while baking. Helps to ensure a gentle, and even cooking method. Made a spiderweb design on top with extra batter by making circles within circles, then dragging a wooden skewer in criss-cross fashion. Made for a Halloween potluck after all.

    I & # x27ve made this three times so far. It needs to chill for 48 hours for the flavors to blend. Itâ & # x20AC; & # x2122; s a great cheesecake. We really enjoy it. It also works well with reduced fat cream cheese, and fat free sour cream.

    I vegan-ized this recipe (made it with soy cream cheese and tofu, egg replacer powder, and graham cracker crumbs, cocoa powder and orange zest in lieu of Milanos, left out the topping altogether) and loved it! Others didn & # x27t like the combination of coffee and orange, though - maybe just mocha or just chocolate and orange would be a more popular mix.

    Just excellent! I was lazy and added all the batter to the filling. After the cake was done I pushed some chocolate lace decorations by Betty Crocker to make an elegant design on the top. Drizzle a little Silver Palate Orange Chocolate topping on the plate and you have a very nice presentation.

    Of all of the cheesecakes I have ever made, this is my personal favorite. The blend of orange and coffee flavors reminds me of one of my very favorite tiramisu recipes. I love orange, so I substitute orange cappuccino powder for the espresso powder which carries the orange flavor into the topping. I finish each piece with an orange slice and a healthy dollop of coffee-flavored whipped cream rather than chocolate curls. I am not a coffee drinker, and you don’t have to be one to love this cheesecake. Besides, I am always looking for an excuse to eat Orange Milano cookies. Hey, who isnâ & # x20AC; & # x2122; t?

    Sinfully delicious. For the crust, I melted the butter and added it to cookie crumbs. This made the crust a little hard to slice. I baked the cake for 55 minutes, as at 50 minutes it was still very shaky in the middle. Garnished with shredded orange peel around the plate, chocolate curls and thin orange slices on top. Also, wasnâ & # x20AC; & # x2122; t able to find instant espresso powder in my area, so substituted an instant granulated coffee. This tasted great, so imagine the espresso would have intensified the flavor if you can find it. I & # x27m making this again this weekend for another dinner party.

    Superb! Make sure it is cooked through. The first time I made it, it was too runny.

    This was good, but I love bittersweet chocolate better than you know what, and there should have been more of it and less coffee, to my mind. Next time I & # x27ll cut the coffee about in half and increase the chocolate to 6 oz.

    I love a good cheesecake and this is good. Really good. Great. Oh, just go make it already!

    I save my magazines, and looked to see if there was a photo of this and there was. (Just to see the finished product) I made this for a cookout and received a lot of & quotoh yeahs & quot & quotawesomes & quot and & quotyums. & Quot I will surely make. this again. I think I may melt the butter for the crust first. I have a small food processor and had a & quotgood & quot time trying to process everything at once. Great cheesecake.

    Wonderful recipe! Definitely one of my favorites. Instead of the suggested topping, I topped this one with a Grand Marnier Fruit salad to make the liquer a stronger part of the cheesecake. The extra fruit and liquer on top also makes for a livlier presentation!

    My mother-in-law actually drooled! HaHaHa!

    The flavors in this cheesecake are absolutely delicious. My family loved the unique combination of orange and mocha! Although I like to try new cheesecake recipes rather than repeating ones I have made before, I have actually made this cheesecake several times over the past several years because it is SO GOOD (and my 9-year old son keeps asking for it)!