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Orange Cheesecake Recipe
|Vanilla wafer crumbs||1 1⁄2 Cup (24 tbs) (From 36 Wafers)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages Of 8 Ounce Each)|
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Grated orange rind||1 Teaspoon|
|Orange glaze||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3820 Calories from Fat 2704
% Daily Value*
Total Fat 306 g471.5%
Saturated Fat 151.5 g757.7%
Trans Fat 0 g
Cholesterol 1422.5 mg
Sodium 3072.9 mg128%
Total Carbohydrates 204 g68.1%
Dietary Fiber 2.1 g8.6%
Sugars 152.3 g
Protein 78 g156.8%
Vitamin A 234% Vitamin C 11.4%
Calcium 130.6% Iron 44.5%
*Based on a 2000 Calorie diet
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add juice concentrate, eggs and rind; mix well.
Pour into prepared pan.
Bake 55 to 60 minutes or until set.
Top with orange sections, then Orange Glaze.
Orange Glaze: In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch.
Add 1/2 cup orange juice and 1/4 teaspoon grated orange rind; mix well.
Over medium heat, cook and stir until thickened.
Remove from heat; cool slightly.
(For 13x9-inch pan, double all glaze ingredients.)