Ingrédients pour Cheesecake With Orange Rum Sauce
- 3 (8 ounce) packages cream cheese, softened
- Butter
- Sour Cream
- 1 ¾ cups granulated sugar
- 2 tablespoons cornstarch
- Lemon Juice
- Vanilla
- 4 large eggs
- Orange Rind
- ½ cup freshly squeezed orange juice
- Corn Syrup
- Dark Rum
- Macadamia Nuts
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Comment préparer Cheesecake With Orange Rum Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, whisk together flour and cornstarch. Gradually add to the cream cheese mixture, mixing until just combined.
- Pour batter into the prepared springform pan and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 8 hours, or preferably overnight.
- Meanwhile, prepare the orange rum sauce: In a small saucepan, combine orange juice, rum, sugar, and orange zest. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened.
- Remove from heat and let cool completely.
- Once the cheesecake is chilled, carefully remove it from the springform pan.
- Drizzle the orange rum sauce generously over the cheesecake and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
1473g
Fat
1647g
Carbs
173g
