Best Elegant Orange Blossom Cheesecake Recipes

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ORANGE BLOSSOM CHEESECAKE



Orange Blossom Cheesecake image

Haven't tried this yet. But Mandy Moore's character made one in the movie "Because I Said So" and it sounded so good that I had to get a recipe...

Provided by Concrete Gardener

Categories     Cheesecake

Time 3h45m

Yield 1 cheesecake

Number Of Ingredients 10

1 lb cream cheese, room temperature
1/2 cup orange blossom honey
1/4 cup orange juice
1 teaspoon vanilla extract
3 large eggs
1 1/2 teaspoons lemon rind, grated
2 tablespoons orange rind, grated
1 1/2 cups sour cream
1 tablespoon grated orange rind
3 tablespoons honey

Steps:

  • Beat cream cheese until smooth.
  • Beat in honey, OJ and vanilla.
  • Then beat in eggs (one at a time) until well blended.
  • Whisk in lemon and orange rinds.
  • Place filling on crust (a store-bought graham cracker crust).
  • Bake 15 minutes at 225 degrees and then reduce heat to 200 degrees and bake 1 1/2 hours.
  • Topping: Mix ingredients. Remove cheesecake from oven and spread topping over the cheesecake. Bake for 5 minutes only at 400 degrees.

Nutrition Facts : Calories 3307.5, Fat 245.6, SaturatedFat 149.3, Cholesterol 1285.3, Sodium 1746.5, Carbohydrate 231.5, Fiber 2.8, Sugar 199.4, Protein 65.5

ORANGE BLOSSOM CHEESECAKE



Orange Blossom Cheesecake image

This cheesecake is light and has the perfect amount of orange flavors in it. I just love it.

Provided by Helen Booth

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 16

CRUST
1 1/2 c butter cookies
4 Tbsp butter, unsalted
1 Tbsp orange zest
FILLING
4-8 oz cream cheese
1 c sugar
1 c vanilla flavored yogurt
4 eggs
4 Tbsp orange blossom honey
2 Tbsp orange flower water
2 tsp orange zest
TOPPING
1 pt heavy cream, whipped
2 Tbsp orange zest
2 Tbsp confectioners' sugar

Steps:

  • 1. Crush cookies. Add melted unsalted butter and orange zest. Put in spring form pan. Place in freezer.
  • 2. Whip cream add confederate sugar and orange zest until cream makes a nice peak. When ready to eat. Add cream on top of cheesecake.
  • 3. Filling. Mix cream cheeses until smooth. Add sugar and yogurt until combined. Slowly add remaining ingredients and place on cold crust. Place in oven at 350 degrees for about 1 hour. Let cool in over for about 1 hour. After place in refrigerator for up to 6 - 8 hours.

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE



Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce image

Provided by Jeanne Thiel Kelley

Yield Makes 12 servings

Number Of Ingredients 21

Crust:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1 1/4 cups walnuts (about 5 ounces)
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted
Filling:
5 (8-ounce) packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all purpose flour
2 tablespoons grated orange peel
2 teaspoons orange-flower water*
5 large eggs
2 large egg yolks
Sauce:
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
*A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Steps:

  • For crust:
  • Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
  • For filling:
  • Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
  • Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
  • For sauce:
  • Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
  • Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

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