Orange Cheesecake with Raspberry Sauce

Health score
1%
Orange Cheesecake with Raspberry Sauce
495 min.
16
442kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the creamy richness of cheesecake with the vibrant zest of orange and the tartness of raspberry sauce. Our Orange Cheesecake with Raspberry Sauce is not just a treat for the taste buds; it's a feast for the eyes as well. Imagine a smooth, velvety cheesecake infused with the bright flavors of orange, all resting on a crunchy chocolate wafer crust that adds a delightful contrast to each bite.

This recipe is perfect for gatherings, serving up to 16 people, making it an ideal choice for celebrations, holidays, or simply a special family dinner. The preparation may take some time, but the end result is well worth the wait. With a cooling period that allows the flavors to meld beautifully, this cheesecake becomes a showstopper that will leave your guests raving.

The raspberry sauce, made from thawed frozen raspberries, adds a luscious, fruity layer that complements the orange-infused cheesecake perfectly. Whether you choose to serve it drizzled on top or on the side, it elevates the dessert to a whole new level of deliciousness. So, roll up your sleeves and get ready to impress with this exquisite Orange Cheesecake with Raspberry Sauce—your taste buds will thank you!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 325F. 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

Calories442kcal
Protein5.6%
Fat53.25%
Carbs41.15%

Properties

Glycemic Index
16.79
Glycemic Load
19.63
Inflammation Score
-6
Nutrition Score
5.6099999987561%

Flavonoids

Hesperetin
0.25mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:441.78kcal
22.09%
Fat:27.11g
41.7%
Saturated Fat:13.35g
83.44%
Carbohydrates:47.13g
15.71%
Net Carbohydrates:46.57g
16.94%
Sugar:37.74g
41.93%
Cholesterol:98.5mg
32.83%
Sodium:348.46mg
15.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.41g
12.82%
Vitamin A:1015.35IU
20.31%
Vitamin B2:0.23mg
13.49%
Selenium:9.28µg
13.26%
Phosphorus:105.11mg
10.51%
Calcium:80.12mg
8.01%
Manganese:0.12mg
6.07%
Vitamin E:0.88mg
5.88%
Vitamin B5:0.56mg
5.62%
Iron:0.91mg
5.05%
Copper:0.09mg
4.72%
Folate:18.5µg
4.62%
Vitamin B12:0.24µg
4.04%
Zinc:0.6mg
4.02%
Magnesium:15.3mg
3.82%
Potassium:130.61mg
3.73%
Vitamin B1:0.05mg
3.49%
Vitamin B6:0.06mg
3.01%
Vitamin B3:0.53mg
2.63%
Fiber:0.56g
2.24%
Vitamin K:1.61µg
1.53%
Vitamin C:1.24mg
1.51%
Vitamin D:0.22µg
1.47%