Cheesecake With Orange Rum Sauce

⏱ 620 mins 🍽 1 10-inch cheesecake 🏷 Dessert

This recipe transforms a traditional baked cheesecake with a zesty orange rum sauce. The creamy filling, made with cream cheese, sour cream and eggs, is baked in a water bath for a smooth texture. After cooling and chilling, it's served with a warm sauce of orange juice, rum, and macadamia nuts. The total preparation time, including baking and refrigeration, is around 10 hours.

Cheesecake With Orange Rum Sauce

Ingredients

  • 4 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sour cream
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 5 eggs
  • 1/2 cup orange rind, sliced into thin strips (3 oranges)
  • 1 cup orange juice, from the above 3 oranges
  • 1/2 cup corn syrup
  • 1/4 cup sugar
  • 1/4 cup dark rum
  • 1/4 cup macadamia nuts, chopped

Method

  1. Heat the oven to 375 degrees.
  2. Grease a 10-inch springform pan completely.
  3. Mix the cream cheese and butter until the texture is smooth and creamy.
  4. Incorporate the sour cream into the mixture.
  5. Beat in the sugar, cornstarch, lemon juice, and vanilla until everything is fully combined.
  6. Add the eggs individually, ensuring each is fully mixed in before adding the next.
  7. Transfer the batter into the greased pan.
  8. Set the springform pan inside a larger roasting pan and pour in water until it reaches halfway up the sides.
  9. Bake for 1 hour or until the centre is firm.
  10. Switch off the oven and allow the cheesecake to cool inside for 1 hour with the door ajar.
  11. Take the cake from the oven and let it rest on a wire rack for 2 hours.
  12. Carefully separate the cake from the pan's rim and let it cool fully before removing the rim.
  13. Chill in the refrigerator for a minimum of 6 hours prior to serving.
  14. For the orange rum sauce, combine the orange juice and peel strips in a small pan and simmer gently for 5 minutes.
  15. Mix in the corn syrup, sugar, and rum, stirring until the sugar has completely dissolved.
  16. Raise the heat to high and bring the mixture to a rolling boil.
  17. Lower the heat to medium and boil for 20 minutes until the sauce thickens to a syrupy consistency.
  18. Take the pan off the heat and allow the sauce to cool completely.
  19. Stir the chopped macadamia nuts into the cooled sauce and spoon over individual cheesecake slices.

Nutrition (per serving)

Sodium3944000 mg

Recipe details

CategoryDessert
AuthorChippie1