Cheesecake With Orange Rum Sauce |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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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). Ingredients:
4 (8 ounce) packages cream cheese, softened |
1/2 cup butter, softened |
2 cups sour cream |
1 1/4 cups sugar |
2 tablespoons cornstarch |
2 teaspoons lemon juice |
1 teaspoon vanilla |
5 eggs |
1/2 cup orange rind, sliced into thin strips (3 oranges) |
1 cup orange juice, from the above 3 oranges |
1/2 cup corn syrup |
1/4 cup sugar |
1/4 cup dark rum |
1/4 cup macadamia nuts, chopped |
Directions:
1. Preheat oven to 375 degrees.
2. Thoroughly greas a 10 springform pan.
3. Beat together cream cheese & butter until creamy.
4. Blend in sour cream.
5. Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
6. Add eggs, one at a time, beating well after each addition.
7. Pour into prepared pan.
8. Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
9. Bake 1 hour or until set.
10. Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
11. Remove cheesecake from oven; let stand on wire rack for 2 hours.
12. Loosen cake from rim of pan; cool completely before removing rim of pan.
13. Refridgerate at least 6 hours before serving.
14. ************************************************************.
15. Orange Rum Sauce:.
16. Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
17. Add corn syrup, sugar, and rum; stir until the sugar dissolves.
18. Increas heat to high; bring to a boil.
19. Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
20. Remove from heat; cool throughly.
21. Stir in macadamia nuts and serve over slice of cheesecake.
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