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Gingered Orange Cheesecake Mold

Fresh fruit and toasted pound cake are appropriate to serve with this sweet appetizer cheese loaded with macadamia nuts.

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1.0 by 1 people
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  • Makes: 24 servings
  • Yields: about 24 servings
  • Prep: 25 mins
  • Chill: 3 hrs to 24 hrs

Gingered Orange Cheesecake Mold

1.0 by 1 people
Rate me!
  • Makes: 24 servings
  • Yields: about 24 servings
  • Prep: 25 mins
  • Chill: 3 hrs to 24 hrs

Directions

  1. In a medium mixing bowl, combine cream cheese, butter, powdered sugar, orange peel, and orange juice. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in crystallized ginger.
  2. Line a 1-1/2- to 2-cup bowl or mold with plastic wrap. Carefully spoon cheese mixture into bowl, pressing gently. Use the spoon or a spreader to smooth the top. Cover and chill for 3 to 24 hours.
  3. To serve, invert bowl onto a serving platter; remove plastic wrap. Top with macadamia nuts and coconut. Serve with fresh fruit. Makes about 24 servings.

Nutrition Facts (Gingered Orange Cheesecake Mold)

  • Per serving:
  • 76 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 17 mg chol.,
  • 67 mg sodium,
  • 3 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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