orange citrus cheesecake

Ingredients

• Servings: 12
• reynolds wrap® heavy duty aluminum foil
• 1 large orange
• 1 3/4 cups crushed vanilla wafers
• 1/4 cup finely chopped pecans (optional)
• 1 tablespoon sugar
• 1/2 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs, lightly beaten
• 3 ounces white baking chocolate, chopped
• cranberry orange sauce:
• 1 cup fresh cranberries, coarsely chopped
• 1/4 cup granulated sugar
• 2 tablespoons orange juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 15 mins


• preheat oven to 350 degrees f. line the outside of a 9-inch springform pan with a double layer of 18-inch-wide reynolds wrap® heavy duty aluminum foil. bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
• zest 1 teaspoon orange zest from the orange. juice 1/4 cup orange juice from the orange set both aside.
• combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. stir in melted butter. press the mixture the bottom and about 1 1/2 inches up the sides of the prepared springform pan. place in a roasting pan.
• beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. add orange juice and beat until smooth. beat in eggs and white chocolate.
• pour filling into crust-lined pan. place roasting pan on the oven rack. pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
• bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
• remove springform pan from water bath and cool on a wire rack for 15 minutes. using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. remove sides of springform pan cool cheesecake on wire rack for 2 hours.
• cover and chill for at least 4 hours before serving. top with cranberry orange sauce to serve.
• cranberry orange sauce: combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. remove from heat and cool completely before serving.