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Orange Cheesecake With Caramel-Orange Sauce

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Orange Cheesecake With Caramel-Orange Sauce

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                     * 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 
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