Cream Cheese Orange Sauce For Fruit Recipes

CLASSIC CHEESECAKE WITH HOMEMADE FRUIT SAUCES

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
• Pour the batter into the prepared crust. Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cheesecake to loosen. Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Top with homemade fruit sauce (see below).
• Rasberry-Rose
• Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Honeydew-Avocado
• Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth. If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through. Cover and refrigerate. (Makes 1 3/4 cups.)
• Mango-Coconut
• Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes. Add 2 chopped mangoes and cook until just tender, 3 minutes. Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Maple-Blueberry
• Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan. Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Strawberry-Rhubarb
• Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes. Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Apricot-Ginger
• Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Makes 2 cups.)

CREAM CHEESE SAUCE

Steps:

• Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic.
• Simmer over low heat, stirring constantly for 3 minutes.
• Serve over pasta or chicken.

CREAM CHEESE FRUIT SALAD

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

CREAM CHEESE FRUIT DIP

Steps:

• Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.

ORANGE-CREAM CHEESE DIP

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in orange juice.
• Add dry pudding mix; beat 2 min. Gently stir in COOL WHIP.
• Refrigerate 2 hours or until firm.

QUICK MIXED BERRY TOPPING

Steps:

• Toss berries, sugar and cornstarch in a large microwave-safe bowl until well combined. Microwave on High for 2 minutes. Stir and microwave on High until slightly thickened and steaming, about 2 1/2 minutes more.

CREAM CHEESE ORANGE SAUCE FOR FRUIT

Steps:

• In medium bowl, beat together cream cheese and sugar until smooth.
• Add vanilla, zest and orange juice; mix thoroughly.
• Chill.
• Serve with assorted fruit.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.