Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Arizona Sunset Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Shortbread Crust:
1 1/2 Cup(s) Flour
1/2 Cup(s) Finely ground pecans
1/3 Cup(s) Sugar
1 Egg, separated
1/2 Cup(s) Butter, softened
Cranberry Glaze Filling
1 Whole berry cranberry-
sauce OR 2 cups cranberry
orange relish
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Grated lemon zest
1 Tablespoon(s) Lemon Juice
White Chocolate Filling:
1 1/2 Cup(s) Fresh orange juice
1-3 Inch x 1 inch piece-
of orange peel
orange part only
4 8 oz pkgs cream cheese
1 Tablespoon(s) Grated orange zest
2 Tablespoon(s) Cranberry Liqueur, such-
as Crantasia Schnapps
8 Ounce(s) White chocolate, melted
4 Eggs
Candied Oranges Topping:
4 Cup(s) Water
3 Seedless oranges, unpeeled-
cut into paper-thin
slices
Garnish:
Whipped cream
Directions:
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a
large flat surface, such as a pastry board, place flour, pecans, and
sugar in the center of the surface and mix together. Form a small
depression or well in the center of the mound. Add the egg yolk and
the softened butter to the well, then blend these with the dry
mixture. Mix the ingredients thoroughly using your hands -- there is
no substitute for warm hands. Shape the dough into a ball and wrap in
plastic wrap. Chill for at least 10 minutes. Roll out the dough to a
thickness of about 1/4-inch. You should have a circle of about 11
inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9 inch circle. Place the circle inside a 9 inch springform pan. Prick
the crust several times with a fork to keep the crust from puffing up
during the baking. Place the springform pan in the oven and bake for
15 to 20 minutes, or until light brown. Allow to cool. Using the
leftover dough, line the sides of the springform pan. Press the dough
against the sides of the pan, smoothing it so as to have a continuous
layer of crust all the way around the sides of the pan. Make sure that
the side crust meets the bottom crust all the way around. Brush the
reserved egg white onto the shell, covering the bottom and sides. This
will seal the dough and keep it from becoming soggy. Set aside until
ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch
together in a small saucepan. Stir in the cranberry sauce. Cook over
medium heat, stirring constantly, until thick. Stir in the lemon zest
and lemon juice. Set aside to cool slightly. White Chocolate Filling:
Reset the oven to 350 degrees F. Boil the orange juice and piece of
orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel
and set aside the reduced orange juice. Using an electric mixer, beat
the cream cheese, sugar, grated orange zest, Crantasia, and reduced
orange juice until smooth. Beat in the melted white chocolate and then
the eggs, one at a time, beating just until combined. Pour the
cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake
about 50 minutes (the top will be dry and the sides puffed slightly -
the center will not be set). Move cheesecake to a wire rack and cool
completely to room temperature. Chill in the refrigerator overnight.
Candied Oranges Topping: Cover a wire rack with waxed paper. Set
aside. Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves. Simmer 5 minutes
longer. Add the orange slices 1 at a time and adjust the heat so that
the syrup bubbles only around the edges of the pan. Cook the oranges
for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one
hour longer. Lift and drain each orange slice out of the syrup, and
arrange the slices in a single layer on the prepared rack. Let dry 1
hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen
and remove the sides of the springform pan. Set the cheesecake on a
serving dish. Overlap the candied orange slices around the top of the
cheesecake. Reheat the orange syrup, if necessary, and brush over the
orange slices. Drizzle any remainder over each serving. Garnish:
whipped cream NOTE: You may substitute grapefruits for the oranges in
the Candied Oranges Topping if you prefer. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6058
Calories From Fat: 1392
Total Fat: 159.8g
Cholesterol: 1176.3mg
Sodium: 611mg
Potassium: 3086.5mg
Carbohydrates: 1132.3g
Fiber: 23.5g
Sugar: 950.4g
Protein: 66.6g


Scale this recipe to Servings [?]