CHEESECAKE WITH ORANGE RUM SAUCE
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).
Provided by Chippie1
Categories Cheesecake
Time 10h20m
Yield 1 10-inch cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Thoroughly greas a 10" springform pan.
- Beat together cream cheese & butter until creamy.
- Blend in sour cream.
- Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
- Add eggs, one at a time, beating well after each addition.
- Pour into prepared pan.
- Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
- Bake 1 hour or until set.
- Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
- Remove cheesecake from oven; let stand on wire rack for 2 hours.
- Loosen cake from rim of pan; cool completely before removing rim of pan.
- Refridgerate at least 6 hours before serving.
- ************************************************************.
- Orange Rum Sauce:.
- Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
- Add corn syrup, sugar, and rum; stir until the sugar dissolves.
- Increas heat to high; bring to a boil.
- Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
- Remove from heat; cool throughly.
- Stir in macadamia nuts and serve over slice of cheesecake.
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