Arizona Sunset Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
For the Shortbread Crust: 
Arizona Sunset Cheesecake Preparation:Method:Begin with the crust: Working on a pastry board (or any flat, large, surface) place the flour, pecan nuts and sugar in the centre of the board and mix thoroughly. Form a well in the centre of the mound then add the egg yolk and softened butter before blending into the flour mix. Use your hands to mix the ingredients thoroughly then shape into a ball and wrap in cligfilm (plastic wrap) and chill in the refrigerator for at least 10 minutes. After this time roll out enough dough so that you have a circle about 30cm in diameter and 6mm thick. Place this circle of dough inside a 22cm diameter springorm pan then prick the crust several times with a fork to prevent it from rising during blind baking. Transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until lightly golden. Remove from the oven and set aside to cool. Now use any leftover dough to line the sides of the pan. To do this, press the dough against the sides of the pan, smoothing it so that you have a continuous layer of crust all the way around the sides of the pan. Reduce the oven temperature to 170°C and set the crust aside until needed. For the Cranberry Glaze filling: Combine the sugar and cornflour in a small saucepan then stir in the cranberry sauce. Cook over medium heat, stirring constantly, until the mixture has thickened then stir in the lemon juice and lemon zest before taking off the heat and setting aside to cool slightly. When cooled pour onto the prepared crust. Next, prepare the white chocolate filing. Add the orange juice and sliver of orange zest to a pan and bring to a boil. Continue cooking until the liquid has reduced to about 3 tbsp (about 12 minutes) then remove and discard the piece of orange peel before setting the reduced juice aside to cool. Beat the cream cheese in a bowl until soft then add the sugar and beat until thoroughly combined. Now add the orange zest, Cranberry Liqueur and the reduced, cooled, orange juice before beathign thoroughly to combine. Add the melted white chocolate and beat to mix then add the eggs, one at a time, beating thoroughly to combine after each addition. Pour the white chocolate filling over the cranberry glaze layer and smooth then transfer to the oven and bake for about 50 minutes (the top will be dry and the sides slightly puffed, but the centre will not be set) then transfer to a wire rack and allow to cool completely to room temperature before removing the sides of the pan and chilling the cheeseckae in the refrigerator over night. The follwing day, cover a wire rack with greaseproof (waxed) paper. Combine the sugar and water for the candied orange topping in a shallow, wide, frying pan or skillet then cook over medium heat, stirring constantly, until the sugar dissolves. Bring to a simmer and cook for 5 minutes longer. Now add the orange slices, return to a simmer, and cook until the orange slices become translucent and their peels are tender (about 60 minutes). Lift out and drain the oranges slices then arrange in a single layer on the covered wire rack. Set aside to dry for 60 minutes. Meanwhile, bring the remaining sugar syrup to a boil and cook for about 6 minutes longer, or until well thickened. Set the cheesecake on a serving plate or cake stand then overlap the ornage slices around the top of the cake. Re-heat the orange syrup and brush over the orange slices. Drizzle any remaining syrup over the top of the cake, garnish with whipped cream and serve. |
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