arizona sunset cheesecake

How To Make arizona sunset cheesecake

• 1

  Shortbread Crust: Preheat the oven to 400 degrees .
• 2

  Working on a large flat surface, such as a pastry board, place flour, pecans and sugar in the center of the surface and mix together; form a small depression or well in the center of the mound.
• 3

  Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
• 4

  Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands; shape the dough into a ball and wrap in plastic wrap and chill for at least 10 minutes.
• 5

  Roll out the dough to a thickness of about 1/4-inch - You should have a circle of about 11 inches in diameter.
• 6

  TIP: For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
• 7

  Place the circle inside a 9 inch springform pan; prick the crust several times with a fork to keep the crust from puffing up during the baking.
• 8

  Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown; allow to cool.
• 9

  Using the leftover dough, line the sides of the springform pan; press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan - Make sure that the side crust meets the bottom crust all the way around.
• 10

  Brush the reserved egg white onto the shell, covering the bottom and sides - this will seal the dough and keep it from becoming soggy; set aside until ready to use.
• 11

  Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan; stir in the cranberry sauce.
• 12

  Cook over medium heat, stirring constantly, until thick; stir in the lemon zest and lemon juice, then set aside to cool slightly.
• 13

  White Chocolate Filling: Reset the oven to 350 degrees; boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 tablespoons - about 12 minutes.
• 14

  Remove and discard the strip of orange peel and set aside the reduced orange juice.
• 15

  Using an electric mixer, beat the cream cheese, sugar, grated orange zest, liqueur and reduced orange juice until smooth.
• 16

  Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined; pour the cranberry glaze filling into the prepared crust, spreading evenly.
• 17

  Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
• 18

  Move cheesecake to a wire rack and cool completely to room temperature; chill in the refrigerator overnight.
• 19

  Candied Oranges Topping: Cover a wire rack with waxed paper; set aside.
• 20

  Combine the water and sugar in a heavy shallow wide skillet; stir over medium heat until the sugar dissolves.
• 21

  Simmer 5 minutes longer; add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
• 22

  Cook the oranges for one hour; turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
• 23

  Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack; let dry 1 hour.
• 24

  Boil the orange-sugar syrup until thick, about 6 minutes.
• 25

  Loosen and remove the sides of the springform pan; set the cheesecake on a serving dish.
• 26

  Overlap the candied orange slices around the top of the cheesecake.
• 27

  Reheat the orange syrup, if necessary, and brush over the orange slices; drizzle any remainder over each serving.
• 28

  Garnish: whipped cream
• 29

  NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer.
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