INGREDIENTS
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Crust
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2 cups graham cracker crumbs
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1/2 cup butter, melted
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1/4 cup cane sugar (you can substitute granular or brown)
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Cheesecake
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1 cup heavy cream
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16 ounces cream cheese, room temperature
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6 ounces (1/2 of a 12 ounce can) pure frozen orange juice (not orange drink)
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1 (300ml) can sweetened condensed milk
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Mandarin Orange Glaze
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2 (284ml cans) Whole Mandarine Orange segments in light syrup
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2 tablespoons cornstarch + 2 Tablespoons water
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Garnish
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1 cup heavy cream
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2 confectioners’ sugar
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1/4 teaspoon vanilla extract
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Optional
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Chocolate syrup to drizzle (We used Santa Cruz Organic Chocolate flavored syrup)
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(Make a 10 inch cheesecake. 12 large pieces)