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    • #278794
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      Lemon-Orange Cheesecake with Citrus Sauce
      Crust
      2 cups graham cracker crumbs
      1/2 tsp ground cinnamon
      1/2 tsp ground nutmeg
      1/2 cup unsalted butter, melted
      Filling
      2 8-oz packages cream cheese, softened
      1 cup sugar
      3 eggs
      1 tbs orange-flavored liqueur or orange juice
      2 tsp grated lemon peel
      2 tsp grated orange peel
      1 tsp vanilla extract
      8 oz sour cream
      Heat oven to 325 degrees. Wrap outside of 9-inch sprinform pan with heavy-duty foil. Spray bottom of pan with cooking spray.

      Combine all crust ingredients in medium bowl until moistened. Press into bottom and 1 inch up sides of pan. Refrigerate while making filling.

      Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar. Beat 1 to 2 minutes or until combined, occasionally scraping down sides of bowl.

      Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream.

      Pour into crust. Place pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of pan with cheesecake. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch.

      Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cheesecake from water bath. Cool on wire rack 45 minutes.

      refrigerate at least 4 hours or overnight.

      drizzle each piece with Citrus Sauce.
      Citrus Sauce
      3/4 cup sugar
      1 small orange, peeled, chopped
      1 lemon, peeled, chopped
      1 1/2 cups crushed pineapple in juice
      1/2 cup ruby red grapefruit juice
      3 tbs lemon juice
      1 tbs orange-flavored liquer or orange juice
      1 tsp vanilla extract
      1 tsp cornstarch
      1 1/2 tsp grated lemon peel
      1 1/2 tsp grated orange peel
      Combine sugar, orange, lemonk, pineapple, grapefruit juice, lemon juice, liqueur and vanilla in medium saucepan.

      Bring to a boil over medium-high heat, stirring occasionally. Biol, stirring occasionally, 12 minutes or until reduced by one-third. Meanwhile, combine 2 tbs cold water and constarch in small bowl.

      Pulse citrus mixture in food processor until smooth. Strain through fine sieve into same saucepan. Bring to a boil overReturn saucepan to medium-high heat.

      Bring to a boil, stirring occasionally. Stir in lemon peel and orange peel. Refrigerate until chilled.

      serve with cheesecake.

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