Sweet Cheesecake Recipes
Candied Orange and White Chocolate Cheesecake
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon grated orange peel (orange part only)
- 1/2 cup + 2 tablespoons cold unsalted butter, cut into pieces (1 1/4 sticks)
- Dash of salt
Filling
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange-flavored liqueur, such as Grand Marnier
- 1 tablespoon grated orange peel (orange part only)
- 2 tablespoons whipping cream
- 6 ounces white chocolate, melted
Topping
- 2 oranges (for peel only)
- 2/3 cup water
- 1/3 cup granulated sugar
Instructions
- Heat oven to 350 degrees F. Butter a 9 inch springform pan with sides at least 2 1/2 inches high. Wrap outside of pan with large piece of heavy aluminum foil.
- Combine flour, sugar, grated peel, butter and salt in large bowl of electric mixer and mix on low speed just until small crumbs form. Mixture should not form
a ball.
- Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake for about 15 minutes until crust is golden. Do not turn oven off.
- Mix cream cheese in large bowl of electric mixer on low speed until smooth.
- Add sugar and mix until smooth. Mix in flour.
- Add eggs, two at a time, mixing until batter is smooth.
- Mix in vanilla extract, almond extract, liqueur, orange peel and cream.
- Stir in melted white chocolate.
- Pour batter into prepared springform pan. Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake for about 1 hour, until top looks firm when given gentle shake.
- Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours.
- Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator, at least 6 hours or overnight.
- Using vegetable peeler with slight sawing motion, remove orange peel from oranges in large strips. Cut into matchstick-size strips. Place strips in small saucepan and cover with water. Bring to boil. Drain orange strips and rinse with cold water.
- Combine 2/3 cup water and the sugar in small saucepan and simmer over medium heat, stirring to dissolve sugar. Add orange peel and simmer 10 minutes; drain and cool. Or, refrigerate peel in its syrup up to 1 week.
- Place border of glazed orange peel around edge of cheesecake.
- Store in refrigerator up to 7 days.
- Serve at room temperature.