Creamy Mandarin Orange Cheesecake – Sunshine In A Pan!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, mandarin orange cheesecake, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Tangy and sweet this mandarin orange cheesecake can’t be beat!
This orange cheesecake is amazing! The first time I heard about this, I was a bit skeptical. I never tried making a cheesecake recipe with orange as an ingredient. I have tried lemon cheesecake once. And while my family loves it, it’s not something that I will make everyday. Blueberry cheesecake is our usual cheesecake recipe.
And the sweet taste of the blueberries just compliments the cheesecake well. I have a bit of a problem with oranges.
Unlike lemons, oranges have that tangy sweetness that tastes weird for me sometimes. It’s as if it can’t decide whether it will be sweet or it will be tangy. This orange cheesecake gives the use of oranges, justice. They just taste so well in this cheesecake!
My family adores this orange cheesecake recipe. I can’t blame them for wanting another slice after the first one.
Photo and recipe courtesy of Food 2 Go.
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Quick Tip: If you don’t like oranges just top it with your favorite fruits.