Mandarin Orange Cheesecake with Chocolate
1 (9-ounce) package chocolate wafer cookies
4 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla
1 1/2 teaspoons orange extract
1 (15-ounce) can mandarin orange segments, drained
In a food processor, process cookies until finely crushed. Add butter and
process until well mixed. Press into bottom and up sides of a 9-inch springform
pan. Refrigerate while preparing filling.
In bowl of electric mixer, combine cream cheese and sugar. Beat until smooth.
Beat in eggs, one at a time. Add cream, vanilla, orange extract and 1 tablespoon
chopped orange segments and continue beating 3 to 4 minutes. Place remaining
orange segments on paper towels to drain.
Spoon filling into crumb-lined pan. Bake in preheated 300-degree oven 1 hour and
35 to 45 minutes (or until center just jiggles slightly). Cool to room
temperature, then refrigerate 2 to 3 hours.
Meanwhile, cut each orange segment in half, butterfly style from wide end, 3/4
of way through and open flat. Drain on paper towels.
Place oranges open flat, in single layer, evenly over top of cheesecake. Spoon
Chocolate Glaze over cake and around sides. Refrigerate several hours until set.
Makes 1 (9-inch) cheesecake.
CHOCOLATE GLAZE: In medium skillet, combine 1/4 cup (1/2 stick) butter, 3
tablespoons whipping cream, 3 tablespoons light corn syrup and 1 teaspoon
vanilla. Heat mixture to boiling. Remove from heat. Add 1 cup semisweet
chocolate pieces. Cover and let stand 5 minutes. Stir until glaze is smooth and
the consistency of whipping cream.