Lemon-Orange Cheesecake with Citrus Sauce

By Wollygator

Ingredients

• Crust:
• 2 cups graham cracker crumbs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• Filling:
• 2 (8-oz.) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tablespoon orange-flavored liquer or orange juice
• 2 teaspoons grated lemon peel
• 2 teaspoons grated orange peel
• 1 teaspoon vanilla extract
• 8 oz. sour cream
• Sauce:
• 3/4 cup sugar
• 1 small orange, peeled, chopped
• 1 lemon, peeled, chopped
• 1-1/2 cups crushed pineapple in juice
• 1/2 cup ruby red grapefruit juice
• 3 tablespoons lemon juice
• 1 tablespoon orange liquer or orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 teaspoons grated orange peel

Preparation

Step 1

1. Heat oven to 325 degrees F. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moistened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.

2. Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined; occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liquer, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.

3. Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

4. Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours or overnight. Drizzle each piece with Citrus Sauce. Store in refrigerator.


Citrus Sauce:

1. Combine sugar, orange, lemon, pineapple, grapefruit juice, lemon juice, liquer and vanilla in medium saucepan; bring to a boil over medium-high heat, stirring occasionally. Boil, stirring occasionally, 12 minutes or until reduced by one-third.

2. Meanwhile, combine 2 tablespoons cold water and cornstarch in small bowl.

3. Pulse citrus mixture in food processor until smooth. Strain through fine sieve into same saucepan; bring to a boil over medium-high heat. Remove from heat; stir in cornstarch mixture. Return saucepan to medium-high heat; bring to a boil, stirring occasionally. Stir in lemon peel and orange peel. (Sauce should thinly coat back of spoon; it will thicken as it chills.) Refrigerate until chilled; serve with cheesecake.