Mandarin Orange Cheesecake

"This is such a yummy cheesecake. Similar to Benihana's recipe...not quite perfect."
 
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Ready In:
5hrs 25mins
Ingredients:
28
Serves:
8
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ingredients

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directions

  • To make cake layer, combine flour, baking powder and salt in a small bowl.
  • Cream together butter and sugar with an electric mixer in a medium bowl. Add dry ingredients to the butter and mix well. Mix in milk, vanilla and 1 egg. Pour into a well-greased 9" springform pan (or line it with parchment paper). Slam pan down on the counter a few times to even out the batter.
  • Bake in a preheated 350F oven for 15 minutes or until the cake is light brown on top.
  • For the cream cheese layer, combine gelatin with 3/4 cup sugar in a medium bowl. Add boiling water and stir until gelatin is dissolved. Set this aside.
  • Prepare Dream Whip by whipping together 1 envelope of Dream Whip and 1/2 cup milk with an electric mixer in another medium bowl. Whip it good until the topping makes stiff peaks.
  • In another bowl, whip the cream cheese with vanilla, orange extract, lemon juice and food coloring in a large bowl until smooth. Slowly add the gelatin mixture while beating. Add half (about 1 cup) of the Dream Whip to the cream cheese mixture and beat until smooth. Pour this mixture over the cake layer in the springform pan. Chill for 2 hours or until firm.
  • Pour all liquid except 1/2 cup from the cans of mandarin oranges wedges. Heat the 1/2 cup liquid in the microwave on high for 1 to 1 1/2 minutes or until hot. Dissolve 1 tsp unflavored gelatin in the liquid. Combine liquid with orange wedges and pour over the top of the firmed-up cheesecake that's still in the springform pan. Chill the cake for at least 2 more hours.
  • For the crunchy nut crust, combine 1 Tbs water with 2 Tbs sugar in a small saucepan over medium heat. When sugar is dissolved and liquid begins to boil, add the hazelnuts and stir until nuts are well coated. Stir often until the water has cooked off, then continue to stir until the sugar begins to caramelize and turn light brown. Be careful not to burn the nuts. The nuts are done when they are light brown and glazed with candied sugar. Pour the nuts onto a plate and let them cool completely. When the candied nuts are cool, chop them up in a food processor until they are the consistency of crumbs.
  • Make the icing by combining shortening with powdered sugar, milk and vanilla.
  • When mandarin orange gelatin has firmed up on top of the cake, remove the cake from the springform pan. Use a spatula to spread the icing around the edge of the cake. Press the hazelnut crumbs onto the icing around the edge of the cake (you've got more than enough hazelnut crumbs and much of it will fall off as you press it on the sides). Chill the cake for at least another hour before serving. To serve, cut cake into 8 slices.

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Reviews

  1. I've made this several times. It's my daughter's favorite dessert. There are a few things I do differently. I double the crust/cake ingredients. Because of my family's preferences, I use slivered almonds that I chop instead of the hazelnuts. Sometimes I place a peeled slice of kiwi in the very center to make the top of the cheesecake look like a flower. It is a time consuming dessert to make, but my family's enjoyment of this dessert makes it well worth it.
     
  2. Hmmmmm.....I made this and the overall feel was "not gross, but weird". The kids didn't finish their piece, the adults did - but we all seemed to enjoy it without the mandarin oranges on top. The nut crumb crust was very tasty though. For all the effort that you need to put into this recipe - the outcome was very much so-so.
     
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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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