Orange Ribbon Cheesecake Recipe

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Orange Ribbon Cheesecake
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Ingredients
12
Count
Nutrition
3997
Calories
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Ingredients:

Directions:

  1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.
  2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.
  3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.
  4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.
  5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.
  6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).
  7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.
  8. Note: Nutritional analysis is per slice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3996.57 Kcal (16733 kJ)
Calories from fat 1459.58 Kcal
% Daily Value*
Total Fat 162.18g 250%
Cholesterol 1026.78mg 342%
Sodium 1872.83mg 78%
Potassium 1767.02mg 38%
Total Carbs 542.67g 181%
Sugars 280.42g 1122%
Dietary Fiber 21.02g 84%
Protein 99.56g 199%
Vitamin C 97.8mg 163%
Vitamin A 3.4mg 115%
Iron 16.1mg 90%
Calcium 961.5mg 96%
Amount Per 100 g
Calories 342.61 Kcal (1434 kJ)
Calories from fat 125.12 Kcal
% Daily Value*
Total Fat 13.9g 250%
Cholesterol 88.02mg 342%
Sodium 160.55mg 78%
Potassium 151.48mg 38%
Total Carbs 46.52g 181%
Sugars 24.04g 1122%
Dietary Fiber 1.8g 84%
Protein 8.54g 199%
Vitamin C 8.4mg 163%
Vitamin A 0.3mg 115%
Iron 1.4mg 90%
Calcium 82.4mg 96%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 92.6
    Points
  • 108
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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