Orange Cheesecake with Raspberry Sauce

Orange Cheesecake with Raspberry Sauce

Enjoy this delicious orange flavored cheesecake served with raspberry sauce – a wonderful dessert.

Prep Time

40

Minutes

Total Time

8:15

Hrs:Mins

Makes

16

servings

Crust
1
package (9 oz) chocolate wafer cookies, crushed
6
tablespoons butter or margarine, melted
Filling
4
packages (8 oz each) cream cheese, softened
1 1/3
cups sugar
4
eggs
2
tablespoons orange-flavored liqueur or orange juice
1
teaspoon grated orange peel
Sauce
1
package (10 oz) frozen raspberries in syrup, thawed
3
tablespoons sugar
1
teaspoon cornstarch
  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. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
  3. 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.
  4. 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.
  5. Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Baking Tip
Use a knife dipped in water to make the smoothest cuts in the cheesecake. And for easier cutting, make the cheesecake 24 to 36 hours ahead of serving time and keep it refrigerated.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 16g,
    • Trans Fat 1 1/2g),
  • Cholesterol 125mg;
  • Sodium 300mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.