Cheesecake With Orange Rum Sauce Food

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
• While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
• In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE

Steps:

• For crust:
• Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
• For filling:
• Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
• Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).
• Place cheesecakes on 2 rimmed baking sheets. Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.
• Meanwhile, prepare topping:
• Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
• Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.

CHEESECAKE WITH ORANGE RUM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Thoroughly greas a 10" springform pan.
• Beat together cream cheese & butter until creamy.
• Blend in sour cream.
• Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
• Add eggs, one at a time, beating well after each addition.
• Pour into prepared pan.
• Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
• Bake 1 hour or until set.
• Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
• Remove cheesecake from oven; let stand on wire rack for 2 hours.
• Loosen cake from rim of pan; cool completely before removing rim of pan.
• Refridgerate at least 6 hours before serving.
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• Orange Rum Sauce:.
• Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
• Add corn syrup, sugar, and rum; stir until the sugar dissolves.
• Increas heat to high; bring to a boil.
• Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
• Remove from heat; cool throughly.
• Stir in macadamia nuts and serve over slice of cheesecake.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• Preheat oven to 350°.
• In a small bowl, mix crust ingredients.
• Press firmly in bottom of ungreased 9-inch springform pan.
• Bake 10 minutes.
• Cool completely.
• Reduce oven temperature to 325°.
• While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth.
• On low speed, beat in eggs until well blended.
• Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
• Turn off oven; leave oven door open about 4 inches.
• Leave cheesecake in oven 30 minutes.
• Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
• Refrigerate uncovered about 3 hours or until chilled.
• Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
• In a 1 1/2 quart saucepan, mix sauce ingredients.
• Heat to boiling over medium heat, stirring constantly.
• Boil 3-4 minutes, stirring constantly, until slightly thickened.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
• Serve with warm sauce.
• Store cheesecake and sauce covered in refrigerator.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

RICOTTA-ORANGE CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325°F. Wrap foil around the bottom of the springfoam pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
• Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, ¼ cup of the granulated sugar and ¼ teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350°F.
• Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springfoam pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
• Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
• At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.

ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
• Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• Serve with Caramel-Orange Sauce.