This refreshing orange-flavored unbaked cheesecake makes a great dessert for a warm summer day.
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1 cup graham cracker crumbs
1/3 cup Land O Lakes® Butter, melted
1/4 cup sugar
1 cup orange juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups sugar
5 large Land O Lakes® Eggs, slightly beaten
1 tablespoon freshly grated orange zest
1/2 cup Land O Lakes® Butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup Land O Lakes® Heavy Whipping Cream
Land O Lakes® Heavy Whipping Cream, whipped
Orange slices, if desired
Fresh mint leaves, if desired
Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 9-inch springform pan. Cover with plastic food wrap; refrigerate.
Combine orange juice and water in saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and orange zest. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture just comes to a boil. Set aside.
Combine 1/2 cup butter and cream cheese in bowl. Beat at medium speed, gradually adding hot orange mixture and scraping bowl often, until well mixed. Refrigerate, stirring occasionally, 45 minutes or until cool.
Beat 1/2 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into orange mixture. Pour into prepared crust. Cover; refrigerate 3-4 hours or until firm.
Loosen sides of cheesecake from pan by running knife around inside of pan. Cut into wedges; place onto individual dessert plates. Garnish with whipped cream, orange slices and mint leaves, if desired. Store refrigerated.
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