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Orange Cheesecake with Raspberry Sauce

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Betty Crocker Kitchens
Updated Apr 16, 2012
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Enjoy this delicious orange flavored cheesecake served with raspberry sauce – a wonderful dessert.

Orange Cheesecake with Raspberry Sauce

  • Prep Time 40 min
  • Total 8 hr 15 min
  • Servings 16
  • Ingredients 10
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Ingredients

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

Nutrition

430 Calories
28g Total Fat
7g Protein
38g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
16g
79%
Trans Fat
1 1/2g
Cholesterol
125mg
42%
Sodium
300mg
13%
Potassium
140mg
4%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
29g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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