Orange Cheesecake With Caramel-Orange Sauce A Chat Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Orange Cheesecake With Caramel-Orange Sauce Recipe By :Bon Appetit March 2000 Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/4 cups sugar 6 large eggs 3 tablespoons orange liqueur 5 teaspoons finely grated orange peel 2 teaspoons vanilla extract Caramel-Orange Sauce (see recipe) FOR CRUST: Position rack in center of oven; preheat to 450F. 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 3000 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. Caramel-Orange Sauce: 2 cups sugar 1/2 cup water 1/2 cup whipping cream 3 tablespoons orange liqueur Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves, increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in liqueur (Can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to rewarm before serving.) Makes About 1 3/4 Cups Description: "Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead." Cuisine: "Bon Appetit" - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 3g Total Fat; (14% calories from fat); 3g Protein; 32g Carbohydrate; 112mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Picture