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Cheesecake With Orange Rum Sauce

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“The orange rum sauce gives this old standard cheesecake a new twist. Cook time includes baking,cooling and refridgeration time for cheesecake (10 hours total).”
READY IN:
10hrs 20mins
YIELD:
1 10-inch cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Thoroughly greas a 10" springform pan.
  3. Beat together cream cheese & butter until creamy.
  4. Blend in sour cream.
  5. Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
  6. Add eggs, one at a time, beating well after each addition.
  7. Pour into prepared pan.
  8. Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
  9. Bake 1 hour or until set.
  10. Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
  11. Remove cheesecake from oven; let stand on wire rack for 2 hours.
  12. Loosen cake from rim of pan; cool completely before removing rim of pan.
  13. Refridgerate at least 6 hours before serving.
  14. ************************************************************.
  15. Orange Rum Sauce:
  16. Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
  17. Add corn syrup, sugar, and rum; stir until the sugar dissolves.
  18. Increas heat to high; bring to a boil.
  19. Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
  20. Remove from heat; cool throughly.
  21. Stir in macadamia nuts and serve over slice of cheesecake.

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