Luscious Orange Cheesecake with Raspberries

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

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  • prep time 35 min
  • total time 6 hr 25 min
  • ingredients 13
  • servings 16
 

Ingredients

Cheesecake

1 1/2
cups crushed vanilla wafer cookies (about 50 cookies)
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
1
can (14 oz) sweetened condensed milk
3
eggs
1
teaspoon vanilla
1
teaspoon grated orange peel

Sauce and Garnish

1
pint (2 cups) whipping (heavy) cream
3
egg yolks
2/3
cup sugar
1
teaspoon grated orange peel
2
tablespoons orange-flavored liqueur or orange juice
2
cups fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

EXPERT TIPS

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Expert Tips

If you're bringing the cheesecake to a gathering, replace the side of the pan around the cake to keep the edge from being crushed during the trip.

Drape a few curls of orange peel over the raspberries to highlight the orange flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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