Orange-Spiced Cheesecake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 21-28 of 28

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  • on July 27, 2006

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    The recipe called for you to blend 5 spices, so I chose nutmeg, basil, sage, cinnamon and Mrs Dash because that was what I had in my cabinet. The topping had terrible flavor. Would other spices have worked better?

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  • on July 26, 2006

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    I added the Chinese Powder to the orange marmalade/liquor sauce, even though the recipe does not tell you what to do with it. That just seemed like the only reasonable way to use it. Unfortunately, it ruined the taste of the sauce. It also turned it brown, which did not look appealing on my cheesecake. The Chinese Powder was very strong tasting and the sauce was way too sweet.

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  • on July 26, 2006

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    this was one of the owrst peices of cheese cake i've ever sampled. i scraped the orange mess off but you could still taste it. yuck!

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  • on July 25, 2006

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    do make for a very rich cheesecake topping. This was delish and decadent just like I'd hoped. um um good!

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  • on July 25, 2006

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    it was good !

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  • on July 25, 2006

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    The topping for thei cheese cake ruins the whole thing. At first it's sickeningly sweet and cloying, coating your whole mouth with "yuck," but then you are left with a nasty, bitter aftertaste. Opt for canned cherry pie filling before this or you'll wish you did.

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  • on July 21, 2006

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    There's just no way a quarter pound of chessecake is enough for a healthy adult. This would serve only 2 people adequately (maybe just 1 if they live in Arkansas.

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  • on July 21, 2006

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    If you want a light, refreshing orange taste -- look elsewhere. This is heavy and gloppy and too sweet while also having a very bitter taste, thanks to the marmalade. Ruined a good cheesecake.

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