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Orange Cheesecake with Caramel Orange Sauce
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Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.
crust:
11 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
filling:
4 8-ounce packages cream cheese, room temperature
1-1/3 cups sugar
6 large eggs
3 tablespoons orange liqueur
5 teaspoons finely grated orange peel
2 teaspoons vanilla extract
Caramel-Orange Sauce:
Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
Serve with Caramel-Orange Sauce.
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