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Orange Cheesecake with Raspberry Sauce

Source of Recipe

Scott Anthony Rabb


List of Ingredients

Crust
11 oz. Oreo crumbs
8 T butter (softened)
2 t sugar

FILLING
2-1/2 lbs. Cream Cheese (softened)
1-3/4 cups sugar
5 large eggs
2 T Triple sec
1 T Orange juice
1 T orange zest

SAUCE
1 pkg. Frozen raspberry (10 oz.) strawberries work too
3-1/2 T sugar (to taste)
1 t cornstarch




Recipe

Heat oven to 325º. Combine Crust ingredients. Press into bottom and up sides of ungreased 10" spring form pan.

Beat cream cheese at medium speed until smooth, adding eggs one at a time and sugar slowly until blended. Add triple sec and orange products. Pour mixture into crust.

Bake 50-60 minutes on center rack until center is almost set. Turn oven off leaving pan in and door partially open. Cool to room temperature, cover with paper towel and plastic and refrigerate until cold. Place in freezer overnight wrapped in plastic. Scrape a fork or a knife around edge before removing spring form pan (easiest after frozen). Store in freezer until 1 hour before serving, cut before thaw.

In blender, puree' raspberries with syrup. In small saucepan mix sugar and cornstarch, add puree' heat to boil stirring constantly until thick, cool. Pour 1 T over each slice.

NOTE: Cutting a cheesecake while frozen is easiest. If you have to cut a thawed one use a piece of dental floss wrapped around one finger on each hand. Cut down to bottom and pull string through on one side so as to not mess up the top.