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Рецепт ORANGE Grand Marnier Compote cheesecake

by Foodessa

Ингредиенты

. > (American / Metric measures) < . > Part 1 - Orange compote: (make ahead) will = about 2 cups (520ml) volume measured . 6 large Navel oranges . 1/2 cup (110g) brown sugar, packed . 1/4 cup (60ml) water . 1/4 cup (60ml) Grand Marnier liquor* ( * other: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec) . > Part 2 - Crust: . 1-3/4 cups (160g) cookie crumb . 1/4 cup (24g) dutch processed cocoa powder

. 1/4 cup (60ml) grapeseed oil . 1/4 cup (60ml) maple syrup . > Part-3 - Filling: . 2-1/2 pkgs. (625g) cream cheese, (softened 2hrs.) . 1/2 cup (100g) granulated sugar . 4 xlarge eggs . 1 cup (250ml) Sour cream . 1 Tbsp. (15ml) reserved Grand Marnier juice Garnish: Cocoa powder and finely zested orange

Инструкции

1. . > Part-1...Orange Compote: Making the orange pulp compote (a day ahead is best): In a medium saucepan, cook down the peeled and segmented oranges, along with brown sugar and water on the medium-high heat setting. As soon as a boil action has surfaced, lower the heat to a very light simmer (one notch above the low setting). Place the lid back onto the saucepan and simmer for 30 minutes. Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes. Afterwards, turn the heat off and leave it there to cool off for another 30 minutes. MEANWHILE, prepare a sieve lined with cheesecloth in order to strain the orange pulp compote. Make sure all liquid syrup is strained. This usually takes about 15 minutes. Set aside the orange pulp temporarily if making the cake the same day or refrigerate if making the cake the next day. Note: Reserve 1 Tbsp. of the strained orange syrup to later place back into the cheesecake batter. For the rest...of the strained orange syrup for further reduction into a thicker syrup...or better yet, go ahead and make fabulous Mimosa drinks.
2. . > Part 2 - Crust: In a bowl, stir the cookie crumbs, cocoa powder, oil and maple syrup until a moistness is realized. Press evenly at the bottom of the 9 inch (23cm) springform pan. BAKE for 12 minutes at 350F/180C/Gas4. Cool completely at room temperature. Set aside. LOWER the oven temperature to 325F/160C/Gas3.
3. . > Part 3 - Filling: In a large bowl...beat the sugar with the cream cheese on medium speed. Combine until smooth. Gradually add the eggs one at the time while beating on very low. Add the sour cream, orange compote and 1 Tbsp. (15ml) of compote liquid. Slowly beat until smoothly combined. Don't over beat. Pour cheese filling over the crust.
4. . BAKING: note: If using a' Water Bath' method...add the foiled cake pan and fill the roasting pan of hot tap water by bringing it halfway up the sides of the pan. However, if not using a "water bath'...make sure to at least place the cake pan onto a baking sheet. BAKE for 90 minutes. REFRAIN from opening up the oven. With the OVEN turned OFF: Leave everything alone for 1 more hour. Afterwards, open the oven door slightly ajar to let the rest of the heat and steam escape. Later, when oven is no longer warm (about 1 hour)...transfer cake pan to a wire rack. Once it's completely cooled, cover with plastic wrap and place it into the refrigerator. It will be ready to decorate in about 4 hours or longer is better.
5. . > ASSEMBLY: Place the cake pan on a serving dish. Run a wet thin metal spatula or knife around the sides of the pan and then loosen the spring form clip to release the cake. This cheesecake should be eaten in the next few days or properly plastic and foil wrapped for freezing up to one month. TOPPING decor: powdered cocoa powder and finely zested orange.
6. . Happy baking from Claudia's kitchen...FOODESSA.com

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