LUSCIOUS ORANGE CHEESECAKE WITH RASPBERRIES
Add refreshing flavor to rich cheesecake with orange peel, orange-flavored liqueur and juicy raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 300°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.
Nutrition Facts : Calories 470, Carbohydrate 34 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 1/2 g
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