3 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
4 large eggs, at room temperature
2 tablespoons flour
1/2 cup sour cream
1 tablespoon orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 teaspoons vanilla extract
3 tablespoons fresh orange juice
Directions
Make topping: slice orange into thin rounds (between 1/8 and 1/16 in. thick), discarding ends and seeds. In a deep 10-inch frying pan or pot over medium-high heat, stir 1 ucp sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they’re slightly candied and translucent and liquid has consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill orange topping at least 15 minutes.
Make Cheesecake: Preheat oven to 300°F. Pour wafer crumbs into a 9-inch springform pan (with side at least 2 1/4 inch high); add butter, vanilla & sugar and mix. Press mixture evenly over bottom and 1/2 inch up sides of pan.
In a large bowl, with mixer on medium, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in flour, sour cream, and liqueur and continue beating just until incorporated. Pour into crust-lined pan.
Bake until the center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cheesecake and pan rim. Cool completely at room temperature, then cover with plastic wrap and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on top of cake, gently blot dry with a paper towel. Gently lift candied orange slices from syrup, reserving syrup, and blot dry. Arrange slices, slightly overlapping, over top of cheesecake.
Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (may have leftover syrup)
Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
Please Note: Weekly ads are consistent across every Food Town. Services and in-store specials may vary
by location.
Caramelized Orange Cheesecake
By Terrie Lewis | October 14, 2024
Total time: 6 hrs 12 Servings
Ingredients
Topping:
2 small or 1 large firm thin-skinned orange
1 cup sugar
2 teaspoons fresh lemon juice
Crust:
50 vanilla wafers (finely crushed, 2 cups)
1/4 cup butter (melted)
2 tablespoons sugar
1 tsp. pure vanilla extract
Cheesecake:
3 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
4 large eggs, at room temperature
2 tablespoons flour
1/2 cup sour cream
1 tablespoon orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 teaspoons vanilla extract
3 tablespoons fresh orange juice
Directions
Make topping: slice orange into thin rounds (between 1/8 and 1/16 in. thick), discarding ends and seeds. In a deep 10-inch frying pan or pot over medium-high heat, stir 1 ucp sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they’re slightly candied and translucent and liquid has consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill orange topping at least 15 minutes.
Make Cheesecake: Preheat oven to 300°F. Pour wafer crumbs into a 9-inch springform pan (with side at least 2 1/4 inch high); add butter, vanilla & sugar and mix. Press mixture evenly over bottom and 1/2 inch up sides of pan.
In a large bowl, with mixer on medium, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in flour, sour cream, and liqueur and continue beating just until incorporated. Pour into crust-lined pan.
Bake until the center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cheesecake and pan rim. Cool completely at room temperature, then cover with plastic wrap and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on top of cake, gently blot dry with a paper towel. Gently lift candied orange slices from syrup, reserving syrup, and blot dry. Arrange slices, slightly overlapping, over top of cheesecake.
Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (may have leftover syrup)
Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion
