Orange White Chocolate Cheesecake

Recipe by PaulaG
READY IN: 1hr 50mins
SERVES: 10-12




  • 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.