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  1. #1
    Deal GURU
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    Red face Arizona Sunset Cheesecake

    here's one of DD's recipes and is not for the faint of heart! LOL! that is, if you don't like spending time in the kitchen, you should go find an easier cheesecake recipe in the forum! LOL! it's a beautiful dessert and perfect for a special occasion when you want to make something really special
    Arizona Sunset Cheesecake
    Shortbread Crust:
    1 1/2 c. flour
    1/2 c. finely ground pecans
    1/3 c. sugar
    1 lg. egg, separated
    1/2 c. butter, softened
    Cranberry Glaze Filling:
    1 can Whole berry cranberry-sauce OR 2 c. cranberry-orange relish
    2 T. sugar
    1 T. cornstarch
    1 T. grated lemon zest
    1 T. lemon juice White
    White Chocolate Filling:
    1 1/2 c. fresh orange juice
    3 " x 1" piece orange peel (no white part)
    32 oz cream cheese, softened
    2/3 c. sugar
    1 T. grated orange zest
    2 T. Cranberry Liqueur (Crantasia Schnapps or Cranberry Bog)
    8 oz. white chocolate, melted
    4 eggs Candied Orange Topping:
    4 c. water
    2 c. sugar
    3 seedless oranges (unpeeled), cut into paper-thin slices

    Garnish: fresh whipped cream
    Shortbread Crust:
    Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch spring-form pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the spring-form pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool.
    Using the leftover dough, line the sides of the spring-form pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.
    Cranberry Glaze Filling:
    Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
    White Chocolate Filling:
    Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.
    Candied Oranges Topping:
    Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the spring-form pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving.

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  3. #2
    Mod Squad
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    Default Re: Arizona Sunset Cheesecake

    This one sounds so good!!

  4. #3
    Budget101 Done Digging
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    Default Re: Arizona Sunset Cheesecake

    thank goodness it doesn't have cinnamon in it! i wanna make this now.
    Ich möchte ein eisbär sein, am kalten polar.... Dan müßte ich nicht mehr schrein... Alles wär so klar... Eisbären müssen nie weinen
    I'd like to be a polar bear, at the cold polar.. Then I wouldn't have to cry anymore.. Everything would be so clear.. Polar bears never have to cry

 

 

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