Orange White Chocolate Cheesecake Recipes

ORANGE WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
• Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
• Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
• Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
• With an electric mixer, beat the cream cheese on high speed until creamy.
• Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
• Fold in the melted chocolate, sour cream, orange zest and extract.
• Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
• Remove from oven and place on a wire rack to cool completely.
• Cover and place in refrigerator for 8 hours or overnight.
• For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
• Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
• Place the mixture into a blender and puree until smooth.
• Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
• If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
• Spoon over top of cheesecake, garnish with orange zest and serve immediately.
• Please note that the preparation time does not allow for chilling the cheesecake overnight.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.