Best No Bake Orange Cheesecake With Toasted Almonds Recipes

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS

Steps:

• Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with ¼ cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
• Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
• Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

RICOTTA CHEESECAKE WITH ALMONDS

Steps:

• Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

NO BAKE ORANGE CHEESECAKE

Steps:

• Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
• Fold in Cool Whip.
• Spoon mixture into crust.
• Sprinkle cookie crumbles on top to taste.
• Refrigerate overnight (8+ hours).

NO BAKE ORANGE CHEESECAKE

Steps:

• Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
• Process cookies and sugar in a food processor until crumbs have formed.
• Then add butter and 1 Tablespoon water and process to moisten the crumbs.
• Empty mixture into the spring form and press into the bottom of the pan.
• Arrange the orange slice halves round the wall of the pan.
• Filling.
• In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
• Let it stand 5 minutes to soften.
• Microwave in 10 second intervals stirring after each until the mixture is smooth.
• In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
• Gradually beat in the gelatin mixture.
• Fold in the topping and zest and mix well.
• Spread the mixture of the crust.
• Cover with plastic wrap and chill for 6 hours.
• When set run a knife around the edge of pan and remove side of pan.
• If you like garnish the cheesecake with additional topping and orange slices.