Orange White Chocolate Cheesecake

środa, 19 lutego 2014

Orange White Chocolate Cheesecake

Time: 1 hrs 50 mins


  • 1 1/2 cups graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 3 tablespoons brown sugar
  • 1/4 cup butter, melted


  • 1 Preheat oven to 350 degrees.
  • 2 Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
  • 3 Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
  • 4 Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
  • 5 Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
  • 6 With an electric mixer, beat the cream cheese on high speed until creamy.
  • 7 Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
  • 8 Fold in the melted chocolate, sour cream, orange zest and extract.
  • 9 Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
  • 10 Remove from oven and place on a wire rack to cool completely.
  • 11 Cover and place in refrigerator for 8 hours or overnight.
  • 12 For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
  • 13 Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
  • 14 Place the mixture into a blender and puree until smooth.
  • 15 Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
  • 16 If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
  • 17 Spoon over top of cheesecake, garnish with orange zest and serve immediately.
  • 18 Please note that the preparation time does not allow for chilling the cheesecake overnight.

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