Diana's Desserts - www.dianasdesserts.com

Mandarin Orange Cheesecake

Servings: 12
For the Crust:
Cooking spray
1 cup graham cracker crumbs
45 mL (3 tbsp.) sugar
50 mL (1/4 cup) melted butter or margarine

For the Cake:
2 250g (8-oz) packages of regular or light cream cheese, softened
175 mL (3/4 cup) sugar
50 mL (1/4 cup) cornstarch
3 eggs
10 mL (2 tsp.) vanilla extract
2 284 mL (10 oz.) cans of mandarin orange sections, divided
125 mL (1/2 cup) mandarin syrup
250 mL (1 cup) liquid (mandarin syrup plus orange juice)
50 mL (1/4 cup) sugar
20 mL (4 tsp.) cornstarch

Garnish (optional)
Mint Sprigs

Preheat oven to 325°F (160°C).

For the Crust:
Spray sides of 21 cm (8-inch) spring-form pan with cooking spray. In a bowl, combine graham cracker crumbs, sugar and melted butter or margarine. Press into pan. Refrigerate.

For the Cake:
In a blender or food processor, combine cream cheese, sugar, cornstarch, eggs and vanilla. Drain 1 can of mandarin sections; add 125 mL (1/2 cup) mandarin orange syrup to cream cheese mixture. Blend 1 minute or until smooth, scraping down sides once. Chop drained mandarin sections and stir into filling. Pour over crust.

Bake 50 to 60 minutes or until set. Turn oven off, open door slightly and let cheesecake cool in the oven 1 hour.

Remove to a wire rack and cool completely. Remove sides of pan.

For Topping:
Drain remaining can of mandarin orange sections. Add enough orange juice to syrup to make 250 mL (1 cup) liquid. In a small saucepan, combine sugar, cornstarch, and syrup/juice mixture. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Spoon half of orange mixture over cake. Arrange orange sections on top and spoon remaining mixture over cake. Refrigerate at least 4 hours. Garnish with small grape clusters and mint leaves, if desired.

Makes: 12 servings.

Source: Alberta Egg Producers Board
Date: February 4, 2003