Elegant Orange Blossom Cheesecake |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 12 |
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The aroma of orange blossoms and zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a great base and glazed orange slices a lovely topping.Sharon Delaney-Chronis, South Milwaukee, Wisconsin Ingredients:
3 cups crushed gingersnap cookies (about 60 cookies) |
2 teaspoons plus 2 tablespoons grated orange peel, divided |
1/3 cup butter, melted |
1-1/2 cups orange juice |
1/3 cup sliced fresh gingerroot |
4 packages (8 ounces each) cream cheese, softened |
2/3 cup sugar |
6 ounces white baking chocolate, melted |
1 tablespoon vanilla extract |
4 eggs, lightly beaten |
candied orange slices: |
3 cups water |
1-1/2 cups sugar |
2 small navel oranges, thinly sliced |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large bowl, combine crumbs, 2 teaspoons orange peel and butter. Press onto bottom and 2-in. up sides of prepared pan.
3. In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.
7. Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers. Yield: 12 servings.
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