Remember about a month ago I went through a preserving obsession? Well it’s time to use those preserved items. Don’t worry though, it wont be one right after another; I’ll keep it random. I’ve been contemplating what to do with each preserved citrus fruit, and I’m positive everyone could enjoy a spiced orange cheese cake.
A little slice of heaven can go a long way in cheering any person up. When I mean a little slice of heaven, I really mean some form of dessert that tastes so gosh darn delicious you melt. Which is what this cheesecake is, something so delicious I melted after consuming the first bite.
This is going to be an extra long read, because of all the different recipes and steps you have to go through. So I’m sorry if it seems like an eternity.
**The post was delayed because my cheesecake was not cold enough to cut till after midnight! So I thought the best thing to do was to wait till Monday. This way I could take some photos for everyone to enjoy.
Stand mixer with paddle attachment (Or a bowl, whisk and rubber spatula).
Measuring cups and spoons.
Wooden spoon/rubber spatula.
A spring form pan OR whatever you can bake a cake in.
Baking pan for water bath.
Spoons for tasting.
Something for straining, such as a small colander.
2 small bowls.
Aluminum foil, and parchment paper.
2 bricks of cream cheese (about 16oz).
2 tbsp sour cream.
1/2 cup of white sugar.
1 tsp vanilla extract.
1/2 cup pickled, spiced oranges (JUST THE FLESH/no peel, finely chopped or pureed; Keep the liquid)
Zest of 2 oranges.
1 tsp cinnamon.
1/4 cup granola (Plain or honey).
1 3/4 cups Graham crackers (Plain or honey, I used honey).
1/4 cup unsalted butter (More if needed).
Ingredients: (Spiced, orange caramel glaze)
1/2- 3/4 cup juice from spiced oranges.
1/2 cup water.
1 cup white sugar.
1 1/2 tbsp unsalted butter.
1. Start by preheating your oven to 350 degrees.
2.Open your pickled, spiced oranges, strain making sure to save the juice (Set juice aside for later).
3. Peel the oranges flesh from the peels and finely chop or puree. You won’t need the peels so you may toss them in the compost.
4. Soften cream cheese by mixing in stand mixer with paddle attachment.
5. Combine sour cream and sugar. Continue to mix on a lower speed.
6. Mix in eggs, vanilla, chopped spiced oranges, orange zest and cinnamon. Quickly combine together being careful not to over mix.
7. Place mixture in fridge till ready to use.
8. In a food processor or blender chop granola till roughly fine. If your graham crackers are also whole do the same thing. ( I just bought graham cracker crumbs.) Combine the two ingredients.
9. Soften or melt the butter and mix with the crust mixture.
10. Butter your spring form or cake pan, place a piece of parchment on the bottom that nicely fits it.
11. Evenly spread crust mixture on the bottom of the pan, making sure to pack it tightly. Bake in the oven for 10 minutes or until it looks golden. Once done, let cool.
12. If using a spring form pan wrap the bottom and up around the sides with aluminum foil. This will keep batter from either leaking out and/or, stop the water from entering; If you choose to directly put the pan in a water bath.
13. Pour cheesecake batter into pan. Lightly tap the pan on the counter to release any air trapped inside. Place a water bath in the oven to keep the cheese cake from cracking. This method can be done by placing the two on different racks OR, by placing the cake pan directly into a water bath; Where the water is no higher than 1/2 of the cake pan. Bake in oven at 350 degree for 20-30 minutes, or when knife/toothpick comes out clean. Once done let cool at room temperature.
14. Combine juice from spiced oranges, water and sugar in a pot. Bring up to a boil then turn down to a simmer.
15. Stirring occasionally letting it reduce till it becomes thicker (About 20 minutes). Whisk in butter. Let cool till slightly warm. (Keep an eye on it, it will bubble over!!)
16. Cut cheesecake and pour glaze over each piece and serve, OR over entire cake before cutting. Add whipped cream if desired! ENJOY!!