Prep 20 mins
Cook 1 hr 30 mins
A decadent white chocolate cheesecake with a touch of orange nestled into a graham cracker brown sugar crust with just a hint of cinnamon. Top this off with Apricot Coulis and everyone will be impressed. The use of orange extract will definately produce a stronger orange flavor; however, vanilla can be also be used with satisfactory results. This recipe was developed for RSC #9.------
- 1 1⁄2 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1⁄4 cup butter, melted
- 2 (6 ounce) packages white baking chocolate
- 3 (8 ounce) packages cream cheese, softened
- 1⁄3 cup raw sugar or 1⁄3 cup refined sugar
- 3 large eggs
- 1 (8 ounce) carton sour cream
- 2 teaspoons orange extract or 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1⁄2 cup dried apricot, chopped
- 3⁄4 cup orange juice, fresh squeezed
- 2 tablespoons honey
- 2 tablespoons Grand Marnier
- 1 tablespoon orange zest (to garnish)
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
- Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
- Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
- Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
- With an electric mixer, beat the cream cheese on high speed until creamy.
- Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
- Fold in the melted chocolate, sour cream, orange zest and extract.
- Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
- Remove from oven and place on a wire rack to cool completely.
- Cover and place in refrigerator for 8 hours or overnight.
- For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
- Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
- Place the mixture into a blender and puree until smooth.
- Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
- If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
- Spoon over top of cheesecake, garnish with orange zest and serve immediately.
- Please note that the preparation time does not allow for chilling the cheesecake overnight.
What a nice cheesecake!! This is the first time that I have ever attempted a cheesecake. I had always heard how difficult and 'touchy' they were to make. Well, that is not the case with this recipe. I followed instructions (almost) exactly, and have a beautiful,perfect cheesecake. The only place I didn't follow instructions were the pan size...I only have a 10-inch springform, so that is what I used. I did alter the coulis, however. I didn't have dried apricots handy, so used some apricot preserves. Based on that substitution, I had to modify the amount of OJ and honey. I still have a nice, lovely apricot sauce for the cheesecake. I am keeping my sauce separate and spooning a few tablesspoons over each piece as I cut it....wonderful.