- By Juice
- Orange (Frozen)
- Blood Orange
- Grapefruit (Frozen)
- Orange Beet
- Orange Cranberry
- Orange Mango
- Orange Pineapple
- Pumpkin Apple Spice
- Carrot Tomato Celery
- Carrot Ginger
- Natural Lemonade
- Strawberry Lemonade
- Lemonade Tea
- Pure Lemon
- Pure Lemon (Frozen)
- Pure Lime
- Pure Lime (Frozen)
- Margarita Mix
- Sweet & Sour Mix
- By Category
New York Style Pineapple Orange Cheesecake, with a Florida Twist!
1.25 cups graham cracker crumbs
5 tbsp unsalted butter, melted
1 tbsp sugar
2.5 lbs cream cheese, softened
1.5 cups of sugar
1/8 tsp salt
1/3 cup sour cream
3 tsp Natalie’s Orange Pineapple Juice
1 tsp vanilla
2 large egg yolks, room temperature
6 large eggs, room temperature
3/4 cup Natalie’s Orange Pineapple Juice
3/4 cup fresh chopped pineapple
1 cup confectioners sugar
2 tsp cornstarch
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2. Mix the graham cracker crumbs, melted butter, and sugar together, then pour into a 9″ springform pan.
3. Press the crumbs firmly into an even layer using the bottom of a measuring cup.
4. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes.
5. Let cool on a wire rack, about 30 minutes.
1. Meanwhile, increase the oven temperature to 500 degrees.
2. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until softened, 1 to 3 minutes.
3. Scrape down the bowl and beaters thoroughly.
4. Beat half of the sugar and the salt until incorporated.
5. Beat in the remaining sugar.
6. Beat in the sour cream, juice, and vanilla until incorporated.
7. Beat in the egg yolks, and then remaining eggs two at a time until incorporated, scraping down the sides of the bowl and beaters as needed.
8. Set the springform pan on a rimmed baking sheet and brush the sides with melted butter without disturbing the crust.
9. Pour the filling over the crust and bake for 10 minutes.
10. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake, reads about 150 degrees, about 80 minutes.
11. Rotate the pan halfway through baking.
12. Transfer the cake to a wire rack and run a paring knife around the edge of the cake.
13. Let cool until barely warm, about 2 hours.
14. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
15. Once the cake has cooled and set, remove the sides of the pan.
1. In a small saucepan combine 1/2 cup of juice, pineapple chunks, and confectioners sugar and heat to boiling.
2. Add the cornstarch to the remaining 1/4 cup of juice and stir until dissolved.
3. Pour mixture into the pan and whisk for about 30 seconds. You will see the sauce start to thicken.
4. Remove from heat. Place the topping in the refrigerator to thicken and cool completely.
5. Pour topping over the cheesecake and enjoy!
If you do not have a springform pan you can use 2 regular cake pans. Just be sure and line with parchment paper so it is easy to remove.
Juice and fruit can be substituted.
Recipe by: Jessica Hamm