CHEESECAKE WITH ORANGE RUM SAUCE
The orange rum sauce gives this old standard cheesecake a new twist. Cook time includes baking,cooling and refridgeration time for cheesecake (10 hours total).
Provided by Chippie1
Categories Cheesecake
Time 10h20m
Yield 1 10-inch cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Thoroughly greas a 10" springform pan.
- Beat together cream cheese & butter until creamy.
- Blend in sour cream.
- Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
- Add eggs, one at a time, beating well after each addition.
- Pour into prepared pan.
- Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
- Bake 1 hour or until set.
- Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
- Remove cheesecake from oven; let stand on wire rack for 2 hours.
- Loosen cake from rim of pan; cool completely before removing rim of pan.
- Refridgerate at least 6 hours before serving.
- ************************************************************.
- Orange Rum Sauce:.
- Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
- Add corn syrup, sugar, and rum; stir until the sugar dissolves.
- Increas heat to high; bring to a boil.
- Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
- Remove from heat; cool throughly.
- Stir in macadamia nuts and serve over slice of cheesecake.
ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE
Categories Cake Liqueur Cheese Citrus Dairy Egg Dessert Bake Easter Thanksgiving Mother's Day Cream Cheese Orange Vanilla Fall Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 450°F. 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 300°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.
HOT BUTTERED RUM CHEESECAKE
Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h55m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
- In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 545, Carbohydrate 45 g, Cholesterol 145 mg, Fiber 0 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 320 mg
HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE
Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15h20m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
- While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
- In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
- To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g
ORANGE CREAM CHEESECAKE
I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.
Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
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