Orange Citrus Cheesecake recipe
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Ingredients
- Reynolds Wrap® Heavy Duty Aluminum Foil 1 large orange 1 ¾ cups crushed vanilla wafers ¼ cup finely chopped pecans 1 tablespoon sugar ½ cup butter, melted 3 (8 ounce) packages cream cheese, softened ¾ cup sugar 2 tablespoons all-purpose flour 3 eggs, lightly beaten 3 ounces white baking chocolate, chopped 1 cup fresh cranberries, coarsely chopped ¼ cup granulated sugar 2 tablespoons orange juice
Nutrition Info
- 544 caloriescarbohydrate: 46.5 gcholesterol: 129.9 mgfat: 37.5 gfiber: 1.5 gprotein: 8 gsaturatedFat: 20.3 gservingSize: -sodium: 324.6 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Orange Citrus Cheesecake
Directions
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Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.