Luscious Orange Cheesecake with Raspberries Recipe

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Add refreshing flavor to rich cheesecake with orange peel, orange-flavored liqueur and juicy raspberries.

Ingredients

Cheesecake

Sauce and Garnish

Directions

Heat oven to 300 degrees F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Tip:

High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheescake from cracking.

Nutrition Facts

Calories 470 (Calories from Fat 300); Total Fat 33g (Saturated Fat 19g, Trans Fat 1 1/2g); Cholesterol 175mg; Sodium 250mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 28g); Protein 8g. Daily Values: Vitamin A 25%; Vitamin C 4%; Calcium 15%; Iron 6%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 6 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet

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