Ginger Orange Cheesecake Recipes

GINGER-ORANGE CHEESECAKE

Steps:

• Lightly coat a 1 1/2-quart soufflé dish or casserole* with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
• For filling, in a large bowl beat cream cheese, sugar, orange juice, flour, and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined. Stir in orange peel. Pour filling into prepared dish. Cover dish tightly with foil.
• Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
• Cover and cook on high-heat setting for 2 1/2 hours or until center is set. Using foil strips carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4 to 24 hours before serving.
• Garnish with orange slices and crystallized ginger if using.

ORANGE-GINGER CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

ORANGE-GINGERBREAD CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
• Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
• Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
• Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
• Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
• Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

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).

WEIGHT WATCHERS NO-BAKE GINGER & ORANGE CHEESECAKE (LOW FAT)

Steps:

• Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
• Finely chop the ginger and grate off the orange rind.
• Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
• Mix in the jelly (it'll still be very watery).
• Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
• Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
• If applicable, you can put the biscuit/cereal base on top at this point.
• Chill in the fridge for approximately 4 hours or until totally set.
• Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!

ORANGE-GINGER CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 10 inch springform pan.
• Make crust:.
• Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
• Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
• With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
• Filling:.
• In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
• Add eggs, reserved cake mix, orange juice and orange zest.
• Beat at medium for 1 minute, scraping sides of bowl as necessary.
• Pour filling onto the crust and smooth with spatula.
• Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
• Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
• Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
• Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
• Candied orange zest: (optional garnish for top of cheesecake).
• Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
• Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
• Drop the orange zest into the syrup and stir so the strands are covered.
• Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
• With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
• After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
• When the zest has dried, store it in a tightly covered container.
• For an even tastier treat, dip dried strands into melted chocolate!

TRIPLE GINGER CHEESECAKE

Steps:

• Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
• Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.