Orange Cheesecake with Raspberry Sauce

Enjoy this delicious orange flavored cheesecake served with raspberry sauce – a yummy dessert treat.

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  • prep time 40 min
  • total time 8 hr 15 min
  • ingredients 10
  • servings 16
 

Ingredients

Crust

1
package (9 oz) chocolate wafer cookies, crushed
6
tablespoons butter or margarine, melted

Filling

4
packages (8 oz each) cream cheese, softened
1 1/3
cups sugar
4
eggs
2
tablespoons orange-flavored liqueur or orange juice
1
teaspoon grated orange peel

Sauce

1
package (10 oz) frozen raspberries in syrup, thawed
3
tablespoons sugar
1
teaspoon cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
  • 3 Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
  • 4 In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
  • 5 Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.
  • 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
  • 3 Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
  • 4 In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
  • 5 Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Use a knife dipped in water to make the smoothest cuts in the cheesecake. And for easier cutting, make the cheesecake 24 to 36 hours ahead of serving time and keep it refrigerated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
16g,
16%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
125mg
125%;
Sodium
300mg
300%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
2%;
Calcium
6%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.