Mandarin Orange Cheesecake is the perfect summertime treat. If you have never made a cheesecake before, this is the cheesecake you will want to make first. I have been so inspired by the fresh mandarin oranges that have been in the stores lately. The crust is made with digestive biscuits which are like sweet cookies, if you don’t have these, you could use your favorite graham cracker crust recipe.
This is a simple recipe to make. The crust is very easy to put together, simply crush the cookies, add melted butter, and then bake your crust. The cream cheese and the sweetened condensed milk are simply mixed together. The secret to this cheesecake is to allow it to sit at least 8 hours before serving. That’s it, so this recipe is perfect for kids, or the beginner cook.
Mandarin Orange Cheesecake
Yield: 16 servings.
Mandarin Orange Cheesecake
You can make this Mandarin Orange Cheesecake, it is so easy, and doesn't even require baking the cheesecake.
- 1 1/2 cups crushed digestive biscuit cookies
- 6 tablespoons butter
- 1/4 teaspoons freshly grated nutmeg
- 2 packages (8 ounces) cream cheese, softened
- 1 14 ounce can sweetened condensed milk
- 3 mandarin oranges
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Crush the digestive biscuit cookies in a food processor, process cookies until they are crushed into fine crumbs. Pour cookies into a bowl, and add 6 tablespoons of melted butter and nutmeg and stir to combine. Press the crust into an 8 inch spring-form pan. Bake crust in for approximately 12 - 15 minutes. The crust should be a golden brown color.
In a medium sized bowl combine cream cheese and sweetened condensed milk. Add 1 teaspoon lemon juice, and one teaspoon vanilla stirring into the cream cheese. Mix cheesecake mixture until very smooth, this can be done by hand or with a mixer. Peel two of the mandarin oranges, and cut the segments into small pieces over the bowl with the cheesecake mixture. You will want any of the juices to fall into the cream cheese batter. Stir the orange pieces into the cream cheese. Spread the cheesecake batter over the crust, and refrigerate for at least 8 hours before serving.
Just before serving, peel the last orange and use to decorate the top of the cheesecake.
More about digestive biscuits
I find these at my local Kroger or even HEB grocery store. They are closely related to graham crackers. These are a semi-sweet biscuit that originated in the United Kingdom. They were believed to have antacid properties because they contained sodium bicarbonate when they were first created. These contain brown wheat flour, sugar, malt extract, vegetable oil and other ingredients. They tend to be made with sugar and not high fructose corn syrup. They are typically eaten with coffee or tea.
King Arthur Flour has a recipe for Digestive Biscuits
Swirl and Scramble has a recipe for Digestive Biscuits too
Why I liked using the digestive biscuits in this recipe is because I wanted a different texture than the normal graham cracker crust recipe. So this gave me a finer grain crust, instead of the typically coarse grained graham cracker crust. Also, I didn't need to add any sugar to this crust because the biscuits were already sweet. You can use either the digestive biscuits or the graham crackers, both will make a suitable crust for this mandarin orange cheesecake.Print Recipe