Any of you who know me, know that cheesecake is my specialty so I thought it was fitting that this should be my first post. I’m notorious for selling these babies at auctions for absurd amounts of money. So, I really should be charging you for this recipe. But I’m not, lucky for you.
This particular cheesecake was inspired by some especially delicious Murcott mandarins from my local food co-op. Of course, if you cannot find Murcott mandarins, any mandarin will do, or you could even swap them out for good old oranges. The yummy gingersnap crust contrasts nicely with the refreshing citrus flavors, and I think it really makes the dessert. Good luck, and please refer to The 7 Commandments of Cheesecake when making this beaut!
Mandarin + Honey Cheesecake with Gingersnap Crust Recipe:
12 servings / Prep time: 30 min/ Cook time: 1 hr 45 min
- One 5 oz box of Anna’s brand gingersnap cookies (or any other hard gingersnaps)
- 2 TB of mandarin orange zest
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 6 TB melted butter
- dash of salt
- 3 8 oz. packages of cream cheese (Philadelphia, of course)
- 3/4 cup white sugar
- 3 large eggs
- 1 8 oz. tub of sour cream
- 1 TB of honey
- 1 tsp vanilla
- 1/4 cup mandarin orange juice
- 2 TB mandarin orange zest
- 1 1/2 TB flour
Before starting this recipe be sure to read up on The 7 Commandments of Cheesecake for best results!
Preheat oven to 350 degrees. For the crust combine all ingredients in a food processor and pulse until you get even crumbs. Press crumbs into 9″ spring form pan lined with parchment paper and bake for 12 minutes. Reduce heat to 325 degrees.
While the crust is baking, you can get started on the filling. Beat the cream cheese with a mixer on medium speed until fluffy, one or two minutes. Be sure to scrape down the sides of the bowl as you go. Next, slowly add in the sugar and beat on medium speed until smooth. Add eggs one at a time beating after each addition. Add remaining ingredients and mix until smooth. Pour cheesecake into spring form pan. Bake at 325 degrees for 1 hour and 30 min. Cheesecake should be set on the sides but still a little wobbly in the middle. Let cool and then refrigerate overnight before serving.