Arizona Sunset Cheesecake Recipe

Arizona Sunset Cheesecake Recipe

Ingredients:

For the Shortbread;
1-1/2 cup of flour; sifted
1/2 cup of pecans; ground finely
1/3 cup of sugar (refined)
1 pieces of egg (large); separated
1/2 cup of softened butter

For the Filling (Cranberry Glaze):
1 can of cranberry sauce (whole berry)
or
2 cups of cranberry-orange relish
2 Tablespoons of sugar (refined)
1 Tablespoon of cornstarch
1 Tablespoon of lemon rinds; grated
1 Tablespoon of juice (lemon)

For the Filling (White Chocolate):
1-1/2 cups of juice (freshly squeezed)
1 piece of orange zest (3 inch x 1 inch)
4 packages of cream cheese (8 ounces each)
2/3 cup of sugar (refined)
1 Tablespoon of orange zest; grated
2 Tablespoons of liqueur (cranberry, Crantasia Schnapps)
8 ounces of melted chocolate (white)
4 pieces of eggs (large)

For the Topping (Candied Orange):
4 cups of water
2 cups of sugar
3 pieces of oranges (unpeeled, seedless); sliced to paper-thin sizes

For the Garnish:
Whipping cream (whipped)

Instructions:

(Shortbread Crust)
Preheat oven at (400 degrees F). Combine sugar, flour, and pecans. Combine butter and yolk; add to flour mixture then mix well with your clean hands till a dough is formed. Shape dough; make a smooth ball then wrap with plastic wrapper and place inside refrigerator for ten mins.

Roll dough out into 1/4-inch thick. Place on 9-inch (springform) pan then prick using a clean fork. Bake till brown or for 15-20 mins. Let crust cool and line its sides with dough; press firmly and evenly. Brush white of egg on crust, sides and base. Set on side.

(Cranberry Glaze Filling)
Combine cornstarch with sugar on saucepan; mix them well and add (cranberry) sauce then cook above moderate heat, while constantly stirring till mixture has thickened. Add juice then orange rinds; stir well and place on side. Let it cool for a while.

(White Chocolate Filling)
Set oven at (350 degrees F). Boil zest with juice in saucepan till reduced into three tablespoons, about twelve mins. Discard zest; set hot liquid on side.

Beat sugar, cream cheese, reduced juice, liqueur, and grated zest inside mixing bowl, using a mixer till smooth. Add melted chocolate then individually ad eggs, while beating continuously.

Spread cranberry filling onto crust evenly then pour white filling above cranberry. Bake in oven for fifty mins or top is slightly puffed, but center is not yet set. Place cake on rack to be cooled completely then place inside refrigerator for over a night.

(Candied Oranges Topping)
Cover parchment paper on (wire) rack then place on side. Combine sugar with water inside skillet above moderate heat. Stir constantly till sugar has dissolved. Let it simmer for five mins or longer then add sliced oranges individually.

Adjust heat, letting the mixture bubble only on its edges. Cook oranges, at about an hour then stir to turn top oranges. Cook till orange skin is soft and oranges turn semi-transparent, about an hour more.

Drain sliced oranges out from syrup; arrange on covered rack then let them dry for an hour. Continue to cook syrup or the drained liquid till thick and boiling, about six mins.

Run a knife on edges of cake to loosen the cake then take out the rim. Set cheesecake onto a dish or plate. Arrange candied sliced oranges on edges on top of cake.

Reheat syrup, when necessary, then brush on candied slices and drizzle the rest of syrup on each slices of cheesecake. Garnish with whipped whipping cream.

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