Mandarin Orange Cheesecake

Ingredients

Crust

cooking spray
1 cup (250 mL) graham cracker crumbs
3 tbsp (45 mL) sugar
1/4 cup (50 mL) melted butter or margarine

Cake

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

Directions

Preheat oven to 325° F (160° C). 

Crust:

Spray sides of 8 1/2 inch (21 cm) spring form pan with cooking spray. In a bowl, combine graham cracker crumbs, sugar and melted butter or margarine. Press into pan. Refrigerate.

Cake:

In a blender or food processor, combine cream cheese, sugar, cornstarch, eggs and vanilla. Drain 1 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 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. Drain remaining can of orange sections. Add enough orange juice to syrup to make 1 cup (250 mL) 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.

Optional:

Garnish with small grape clusters and mint leaves, if desired.

Makes: 12 servings

Preparation: 10 minutes

Cooking: 50 minutes

Refrigeration: 4 hours

Nutrients per serving:

Calories: 348
Protein: 5.7 g
Carbohydrate: 36.2 g
Fat: 20.9 g