Orange Cheesecake with Raspberry Sauce
CATEGORIES
INGREDIENTS
- Crust:
- 1 pkg. (9 oz.) chocolate wafer cookies, crushed
- 6 tablespoons margarine, melted
- Filling:
- 4 pkgs. (8 oz. each) cream cheese, softened
- 1-1/3 cups sugar
- 4 eggs
- 2 tablespoons orange liqueur or orange juice
- 1 teaspoon grated orange peel
- Sauce:
- 1 pkg. (10 oz.) frozen red raspberries in syrup; thawed
- 3 tablespoons sugar
- 1 teaspoon cornstarch
DIRECTIONS
- Heat oven to 325ºF. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-in. springform pan.
- In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add 1-1/3 cups sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally. Pour mixture into crust. Bake at 325ºF for 55 to 65 minutes or until almost set. Cool 2-1/2 hours or until completely cooled. Refrigerate at least 4 hours or overnight.
- In food processor bowl with metal blade or in blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
- Just before serving, carefully remove sides of pan. Serve cheesecake with sauce.
- I have made this once and had to increase the baking time to 68 minutes.