Preheat oven to 350\u00b0F. Line an 8 inch springform pan with foil.
In a large bowl, combine graham crackers, ground almonds, butter and spice mix. Press firmly into base and sides of pan. Chill until firm.
Meanwhile, to make the filling, beat cream cheese with sugar until creamy. Add eggs, yogurt, orange zest and orange juice. Transfer to prepared pan and bake for 1 hour 10 mins, until just firm. Let cool.
Serve in wedges, topped with whipped cream and caramelized orange slices.
br>Mix cream cheese, sugar, orange juice concentrate, eggs, and reserved
obble). Turn off oven. Cool cheesecake in oven with door ajar
Beat in sour cream, zest, orange juice, liqueur, salt, and flour
he pan.
Arrange the orange slice halves round the wall
t aside, and refrigerate zested orange for a later use.
ake for 10 minutes.
CHEESECAKE:.
Place ricotta in a
Add vanilla and lemon or orange peel. Mix sugar, flour and
or 30 mins.
Combine orange juice, figs, cinnamon stick and
rowned.
Meanwhile, prepare chocolate orange filling: beat cream cheese and
inger and grate off the orange rind.
Mix the ginger
Cheesecake:
Combine 1st 3 ingredients;
ream until smooth.
Add orange peel, orange juice and vanilla.
elatin over 1/2 cup orange juice in container of electric
nch springform pan.
FOR CHEESECAKE:.
BEAT cream cheese, ricotta
Press graham cracker crust mixture into a 10-inch spring-form pan.
Bake at 375\u00b0 for 8 minutes; cool.
Drain mandarin oranges, reserving 1/2 cup liquid.
Combine mandarin oranges and Cointreau; stir gently.
Set aside, stirring occasionally.
Combine cream cheese, orange rind and flavorings in large mixing bowl; beat until fluffy and gradually add sugar, beating well after each addition.
Pour filling into pan.
Bake at 350\u00b0 for 50 minutes or until cheesecake is almost set.
eat eggs; stir in marmalade, orange rind and mandarin segments, if
he cream cheese with vanilla, orange extract, lemon juice and food
Cohere the cookie crumbs and butter into a dampened sand. Line the bottom of a spring-form pan with this, packing down with your fingers.
In a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice.
In a larger bowl, whip the heavy cream until you've got stiff peaks.
Fold the cheese mixture into the whipped cream until combined.
Pour this \"cheesecake\" into the prepared pan and refrigerate for at least 2 hours (overnight is best).
Top with fresh orange slices.
o 55 minutes, until the cheesecake is set around the edges