Orange Cheesecake with Caramel-Orange Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 1/3 cups sugar
- 6 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- Carbohydrate 50 g(17%)
- Cholesterol 224 mg(75%)
- Fat 40 g(62%)
- Fiber 1 g(3%)
- Protein 10 g(20%)
- Saturated Fat 22 g(108%)
- Sodium 446 mg(19%)
- Calories 602
Preparation<For crust: 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.
Preparation<For crust: 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.
