Orange-Topped Cheesecake
Creamy and tangy go together famously. That’s why we’re sure you’ll become pretty famous yourself for making this citrus-infused cheesecake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at floridasnatural.com.
Cooking tools:
- Springform pan
- Hand mixer
- Peeler
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Serving platter
Ingredients
- 3 tablespoons graham cracker crumbs
- One 8-ounce package cream cheese, softened
- 8-ounce package of yogurt
- 3/4 cup sugar
- One 15-ounce container ricotta cheese
- 1/3 cup orange juice reduction*
- 2 tablespoons all-purpose flour
- 3 eggs or 3/4 cup egg product
- 1 cup Florida’s Natural® Orange Juice
- 2 teaspoons cornstarch
- 2 Temple or Valencia oranges, peeled, sliced, halved and seeded
- Orange peel curls (optional)
- Fresh mint sprigs (optional)
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