 
NOTICE: Cook time may vary depending on quantities requested.
|
| |
Crust |
| 1/4 cup |
all-purpose flour |
175 mL |
| 1/4 cup |
icing sugar |
50 mL |
| 1/3 cup |
Lactantia Butter, cold |
75 mL |
| |
Filling |
| 4×8 oz (250g) |
Lactantia Original Cream Cheese at room temperature |
4 × 250 g |
| 1 cup |
granulated sugar |
250 mL |
| 2 tbsp |
finely grated orange peel |
30 mL |
| 1 tsp |
vanilla |
5 mL |
| 4 |
large eggs |
4 |
| 1/4 cup |
orange-flavored liquor |
50 mL |
| 1 cup |
dried cranberries (optional) |
250 mL |
| |
Sauce |
| 3/4 cup |
Beatrice 35% Cream |
175 mL |
| 1 tbsp |
orange-flavored liqueur (optional) |
15 mL |
| 4 oz |
bittersweet or semi-sweet chocolate |
125 g |
| 3 tbsp |
Lactantia Butter |
45 mL |
PREPARATION
- Preheat oven to 350°F (180°C). Lightly spray a 9-inch (23-cm) spring form pan with vegetable oil. In a food processor, whirl flour with icing sugar. Cut Lactantia Butter into large chunks, then pulse into flour just until mixture begins to come together. Or place flour and icing sugar in a medium-size bowl. Cut in butter just until mixture resembles small bread crumbs. Turn mixture into pan. Press evenly into a thin layer over bottom of pan. Bake in lower part of preheated oven, until golden, from 18 to 20 minutes.
- Meanwhile, place Lactantia Original or Light Cream Cheese in a large mixing bowl. Using an electric mixer, beat cheese until smooth. Gradually beat in sugar. Scrape down sides of bowl to ensure even mixing. Beat in orange peel and vanilla. Crack in eggs, one at a time, beating well and scraping down sides of bowl after each addition. Stir in liqueur and cranberries just until mixed.
- Pour mixture over baked crust. It will fill almost to the top of the pan. Smooth top. Bake in lower part of oven for 20 minutes. Then reduce oven temperature to 300°F (150°C). Continue baking just until centre is almost set, for 1-1/4 more hours.
- Turn off oven and leave door open. Let cheesecake slowly cool in oven for 45 minutes to 1 hour. Remove from oven, then run a knife around edge to help prevent cracking. Refrigerate, uncovered, at least 3 hours, preferably overnight.
- Prepare the sauce up to 2 hours before serving. Pour Beatrice 35% Cream and liqueur, if using, into a small saucepan. Bring up to a boil, stirring occasionally, over medium-high heat. Finely chop chocolate and place in a medium-sized bowl. Pour hot cream mixture overtop and stir well until chocolate has completely melted. Stir in Lactantia Butter until smooth. Slice cake into thin wedges. Drizzle a few spoonfuls of warm chocolate sauce over each piece.
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