Satsuma Orange Cheesecake

  • tejaksw Posted: 12/28/09
    Worthy of a Special Occasion

    Beware -- none of my springform pans were watertight. Do they make a springform pan that will go in a waterbath? My crust became a soggy mess when I put the springform pan in the water bath. Then the cheesecake filling starting flowing downward and out into the waterbath. I put the springform pan into the oven without the waterbath and it continued to drip and burn all over the bottom of the oven while cooking. Taste was of faint satsuma orange -- very, very disappointing.

  • KaraZ63 Posted: 12/04/09
    Worthy of a Special Occasion

    Someone made this the other night for our Cooking Light group. I am not one for heavy desserts and this was perfect. A light cheesecake with really great orange flavor. Can't wait to make it myself.

  • Beth911 Posted: 12/13/09
    Worthy of a Special Occasion

    I really enjoyed this cheesecake. My husband liked it but said it wasn't his favorite (but mostly because he isn't the biggest fan of oranges). I used tangerines. We both agreed though that this tasted even better after it had sit a couple of days in the fridge.

  • Simonde Posted: 11/29/09
    Worthy of a Special Occasion

    We made this for Thanksgiving and it was a big hit. We used clementines instead of Satsuma oranges. We also reversed the fat free/low fat cream cheese amounts. It was delicious and easy to make. Next time we are thinking of adding shaved chocolate to the top.

  • MaryEliz Posted: 10/21/12
    Worthy of a Special Occasion

    This was good and relatively easy for a cheesecake. A bit too orange-y for me, I would decrease the amount of rind to 1.5 Tbs next time. It had a nice consistency. I also added about .5 tsp. of vanilla extract and might add a pinch of almond extract next time. I rarely give 5s so this is a good review for me.

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