Orange Cheesecake With Caramel Orange Sauce Recipes

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.

Steps:

• The cake must be made one day before serving. To begin making the filling, place a sieve over a bowl and line it with a double layer of paper towels. Spoon the yogurt into the sieve and let drain for 2 hours.
• Preheat oven to 325 degrees. To make the crust, place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground. Put in a bowl and stir in the melted butter.
• Butter a 9-inch springform pan. Press the pistachio mixture into the bottom of it and set aside.
• To continue making the filling, place the cream cheese in a large mixing bowl. Using an electric mixer, gradually add the sugar, beating until light. Stop and scrape down the sides and bottom of the bowl as necessary while incorporating ingredients. Add the lemon zest and the drained yogurt, then the eggs, one at a time. Mix in the salt and flour, then the lemon juice, vanilla and honey.
• Pour the batter into the prepared pan. Place in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set, about 1 1/2 hours.
• Remove cake from the water and let cool. Cover with plastic and refrigerate overnight.
• To make the sauce, use a paring knife to remove all peel and pith from the oranges, working over a bowl to collect any juice. Cut the orange sections out from between the membranes and place in the bowl. Add the 1/4 cup orange juice to the bowl and set aside.
• Stir the sugar and water together in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan. Place over low-medium heat and cook without stirring until the sugar turns a nice caramel color. Remove from heat and carefully pour in the heavy cream, as the mixture may spatter. Return to the heat and stir until the caramel is dissolved. Remove from heat and stir in the oranges and juice. Set aside. (The sauce can be made ahead, refrigerated and warmed slightly before serving.)
• Release the sides of the springform pan. To cut the cake, rinse a large sharp knife under hot water and cut a slice of cake. Wipe off the knife and reheat with hot water before slicing the next piece. Place on dessert plates and spoon a pool of sauce, with orange sections, beside each slice. Serve.

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
• Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
• In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
• Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

Steps:

• Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
• Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
• Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them - it will only come to halfway - then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
• Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.
• To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.
• To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

Steps:

• Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
• Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
• Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
• Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
• Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
• Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
• Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
• Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
• Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

Steps:

• Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
• Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
• Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.