Orange Cheesecake with Raspberry Sauce

Health score
1%
Orange Cheesecake with Raspberry Sauce
495 min.
16
405kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the rich creaminess of cheesecake with the vibrant flavors of orange and raspberry. This Orange Cheesecake with Raspberry Sauce is not just a treat for the taste buds; it’s a feast for the eyes as well. With its luscious texture and stunning presentation, this dessert is sure to impress your guests at any gathering.

Imagine slicing into a velvety cheesecake, the bright orange notes dancing on your palate, complemented by the sweet-tart raspberry sauce that adds a burst of color and flavor. The chocolate wafer crust provides a delightful crunch, creating a harmonious blend of textures that will leave everyone craving more. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is the perfect choice.

With a preparation time of just under eight hours, including chilling, this recipe allows you to plan ahead and ensure that every bite is as fresh and delicious as possible. The combination of cream cheese, sugar, and eggs creates a rich filling that is elevated by the addition of orange liqueur and zest, making it a standout dessert. Serve it chilled, drizzled with the homemade raspberry sauce, and watch as it becomes the star of your dessert table.

Get ready to impress your family and friends with this exquisite Orange Cheesecake with Raspberry Sauce, a dessert that is as delightful to make as it is to eat!

Ingredients

  • oz chocolate wafers such as nabisco famous crushed
  • tablespoons butter melted
  • 32 oz cream cheese softened
  • 1.3 cups sugar 
  •  eggs 
  • tablespoons orange juice orange-flavored
  • teaspoon orange zest grated
  • 10 oz raspberries frozen thawed
  • tablespoons sugar 
  • teaspoon cornstarch 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • oven
  • blender
  • hand mixer
  • springform pan

Directions

  1. Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
  2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended.
  3. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally.
  4. Pour filling into crust.
  5. Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
  6. In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
  7. Carefully remove side of pan; leave cheesecake on pan bottom.
  8. Serve cheesecake with sauce. Store in refrigerator.

Nutrition Facts

Calories405kcal
Protein5.99%
Fat59.11%
Carbs34.9%

Properties

Glycemic Index
18.42
Glycemic Load
19.88
Inflammation Score
-6
Nutrition Score
6.71739137691%

Flavonoids

Cyanidin
8.11mg
Petunidin
0.05mg
Delphinidin
0.23mg
Malvidin
0.02mg
Pelargonidin
0.17mg
Peonidin
0.02mg
Catechin
0.23mg
Epigallocatechin
0.08mg
Epicatechin
0.62mg
Epigallocatechin 3-gallate
0.1mg
Hesperetin
0.25mg
Naringenin
0.05mg
Kaempferol
0.01mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:404.57kcal
20.23%
Fat:27.22g
41.88%
Saturated Fat:13.35g
83.46%
Carbohydrates:36.17g
12.06%
Net Carbohydrates:34.45g
12.53%
Sugar:27.98g
31.09%
Cholesterol:98.5mg
32.83%
Sodium:336.06mg
14.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.2g
12.4%
Vitamin A:1021.2IU
20.42%
Vitamin B2:0.24mg
13.89%
Selenium:9.32µg
13.31%
Manganese:0.24mg
12.01%
Phosphorus:110.25mg
11.02%
Calcium:72.73mg
7.27%
Vitamin C:5.89mg
7.13%
Vitamin E:1.04mg
6.91%
Fiber:1.71g
6.85%
Vitamin B5:0.62mg
6.2%
Iron:1.03mg
5.73%
Folate:22.22µg
5.55%
Copper:0.11mg
5.52%
Magnesium:19.2mg
4.8%
Zinc:0.68mg
4.51%
Potassium:157.37mg
4.5%
Vitamin B12:0.24µg
4.04%
Vitamin B1:0.06mg
3.87%
Vitamin B6:0.07mg
3.49%
Vitamin B3:0.63mg
3.16%
Vitamin K:2.99µg
2.85%
Vitamin D:0.22µg
1.47%