Source: Midwest Living

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Recipe Summary

prep:
40 mins
cool:
105 mins
bake:
40 mins at 375°
Servings:
12
Max Servings:
16
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Raspberry-Sauced Orange Cheesecake

Ingredients

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Directions

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  • For crust, combine wafers and butter. Press onto bottom and 2 inches up the side of a 9-inch springform pan. Set aside.

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  • For filling, in a large bowl, beat cream cheese, sugar, flour, vanilla, and orange peel with an electric mixer until combined.

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  • Add the sour cream, eggs, and egg yolk, beating on low speed until just combined.

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  • Pour into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven for 40 to 45 minutes or until center appears nearly set when shaken.

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  • Cool for 15 minutes in pan on wire rack. Loosen crust from side of pan; cool for 30 minutes more. Remove side of pan and cool cheesecake completely.

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  • Cover; chill in refrigerator for 4 hours before serving. Serve with Raspberry Sauce. Makes 12 to 16 servings.

Nutrition Facts (Raspberry-Sauced Orange Cheesecake)

386 calories; total fat 25g; cholesterol 100mg; sodium 216mg; carbohydrates 37g.

Raspberry Sauce

Ingredients

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Directions

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  • In a small saucepan, melt seedless raspberry preserves over low heat. Stir in fresh red raspberries or frozen loose-pack, lightly sweetened red raspberries. Heat until sauce just simmers. Cool. Cover and chill in the refrigerator. Makes 1-1/3 cups.

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