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White Chocolate Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oranges
Amount Measure Ingredient -- Preparation Method
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1 1/2 C. graham cracker crumbs
1/2 C. ground pecans
1/4 C. plus 1 tsp. butter
1 Lb. white chocolate -- coarsely chopped
2 Pkg. cream cheese -- (8 oz.) softened
1/2 C. commercial sour cream
3 eggs
1 Tsp. vanilla extract
1 Can mandarin oranges -- (11 oz.) undrained
1/4 C. Cointreau or other
orange-flavored liqueur
1/2 C. orange juice
1 Tbsp. plus 1 tsp. cornstarch
Combine graham cracker crumbs, ground pecans and melted
butter or margarine; stirring until blended. Press mixture
into bottom and 1 inch up sides of a 9-inch spring-form pan.
Bake at 375 degrees for 8 minutes; cool.
Place white chocolate in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until chocolate
melts. Let cool slightly. Combine cream cheese and sour cream
in a large mixing bowl; beat at medium speed of an electric
mixer until fluffy. Add eggs, one at a time, beating after
each addition. Add vanilla and chocolate, stirring just until
blended. Pour filling into prepared pan; bake at 300 degrees for 50
minutes or until cheesecake is almost set. Turn oven off, and
partially open oven door. Leave cake in oven 30 minutes. Cool
on wire rack; chill.
Drain mandarin oranges, reserving 1/2 cup liquid.
Combine mandarin oranges and Cointreau; stir gently. Set aside
for 30 minutes, stirring occasionally. Drain oranges,
reserving Cointreau; set oranges aside. Combine reserved 1/2 cup
orange liquid, reserved Cointreau, orange juice and cornstarch
in a saucepan; stir well. Cover and cook over medium heat 5
minutes or until thickened, stirring constantly; cool slightly.
Remove outer rim of spring-form pan, and place cheesecake on
serving plate. Arrange orange sections in center and around
outer edge of cheesecake. Spoon glaze over top of cheesecake;
chill. Yield: one 9-inch cheesecake.
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