Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
No stick cooking spray
Graham crumb crust (below)
2 packages (250 g each) regular or light cream cheese, softened
3/4 cup (175 mL) sugar
1/4 cup (50 mL) cornstarch
2 tsp (10 mL) vanilla extract
2 cans (10 oz/284 mL each) mandarin orange sections, divided
1 cup (250 mL) liquid (mandarin syrup
1/4 cup (50 mL) sugar
4 tsp (20 mL) cornstarch
Small grape clusters and mint leaves (optional)
Graham Crumb Crust: Spray sides of an 8-1/2-inch (21 cm) springform pan with cooking spray. Combine 1 cup (250 mL) graham cracker crumbs, 3 tbsp (45 mL) sugar and 1/4 cup (50 mL) melted butter or margarine. Press on bottom of pan. Refrigerate.
For the cheesecake: Preheat oven to 325°F (160°C). In blender or food processor, combine cheese, 3/4 cup (175 mL) sugar, 1/4 cup (50 mL) cornstarch, eggs and vanilla. Drain one can of mandarin sections; add 1/2 cup (125 mL) syrup to cream cheese mixture. Blend 1 minute or until smooth, scraping down sides once. Chop drained mandarin sections; stir into filling. Pour into crust.
Bake 50 to 60 minutes or until set. Turn oven off, open door slightly and let cheesecake cool in the oven for 1 hour. Remove to a wire rack and cool completely. Remove sides of pan. Drain remaining can of orange sections. Add enough orange juice to syrup to make 1 cup (250 mL) of liquid. In a small saucepan, combine 1/4 cup (50 mL) sugar, 4 tsp (20 mL) cornstarch and syrup and juice mixture. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Spoon half of mixture over top of cake. Arrange orange sections on top and spoon remaining mixture on top.
Refrigerate at least 4 hours.
Garnish with small grape clusters and mint leaves, if desired.
Makes about 12 servings.
Imported on 2011-01-20 16:41:26 — Original ID:733