Servings: 8 people
Calories: 300kcal
Cost: $15
Equipment
- Large mixing bowl
- Electric mixer (or whisk)
- Spatula
- 9-inch springform pan
- Medium bowl
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup orange juice freshly squeezed preferred
- zest of 1 orange orange zest
- 1 cup whipped cream
- 1/2 cup pineapple chunks
- 1/2 cup mandarin orange slices
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until resembling wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan and chill for 30 minutes.
- In a large bowl, beat softened cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, orange juice, and orange zest.
- Pour half of the cream cheese mixture over the chilled crust.
- Add half of the pineapple chunks and mandarin orange slices on top.
- Pour the remaining cream cheese mixture over the fruits and create a swirl pattern.
- Refrigerate the cheesecake for at least 4 hours or until firm.
- Once set, top with whipped cream, pineapple chunks, mandarin oranges, mint leaves, and berries.
Notes
For a sweeter crust, soak graham cracker crumbs in a tablespoon of orange juice before mixing. Substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers. Freshly squeezed orange juice enhances flavor more than bottled juice. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving. Serve the cheesecake with fresh fruit or mint for an elegant touch.
Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 4mg
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