ORANGE CHEESECAKE WITH CARAMEL SAUCE

Ingredients

• ORANGE CHEESECAKE WITH CARAMEL SAUCE
• Serves 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.

Submitted 6/13/05.
Source: Bon Appetit
Submitted By: Meryl
starmer@prodigy.net
ORANGE CHEESECAKE WITH CARAMEL SAUCE