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ORANGE CHEESECAKE WITH CARAMEL SAUCE Recipe | |
Cheesecake | |
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Ingredients:
ORANGE CHEESECAKE WITH CARAMEL SAUCEServes 8-10 FOR CRUST: 11 whole graham crackers, broken 1/4 cup sugar 5 tablespoons unsalted butter, melted FOR FILLING: 4 (8-ounce) packages cream cheese, room temperature 11/3 cups sugar 6 large eggs 3 tablespoons orange liqueur 5 teaspoons finely grated orange peel 2 teaspoons vanilla CARAMEL SAUCE: 2 cups sugar 1/2 cup water 3/4 cup whipping cream 3 tablespoons orange liqueur
Directions:
1. For Crust: Finely grind crackers and sugar in food processor. Add butter; process until crumbs are moist. Press onto bottom of 9-inch-diameter springform pan with 21/2-inch high sides. Bake in preheated 350-degree oven until set, 12 minutes. Transfer to rack; cool. Maintain oven temperature. 2. For filling: Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in next 4 ingredients. Pour filling atop crust in pan. 3. Bake about 1 hour 10 minutes, until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken. Transfer cake to rack. Run knife around pan sides to loosen; cool 1 hour. Chill cheesecake overnight (or up to 2 days). 4. For caramel sauce: Stir sugar and 1/2 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in liqueur. Serve cheesecake slices with sauce. Per serving: 994 calories, 14 g protein, 101 g carbohydrates, 60 g fat, 335 mg cholesterol
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