The best delicious Sunshine Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sunshine Cheesecake recipe today!
Hello my friends, this Sunshine Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Sunshine Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Sunshine Cheesecake.
What Makes This Sunshine Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sunshine Cheesecake.
Ready to make this Sunshine Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 1/2 Bags gingersnap cookies;
-ground (about 3
; cups) (8-ounce)
6 tb Butter; melted (3/4 stick)
1 1/2 ts Minced orange peel; (orange
-part only)
; (generous)
FILLING
1 1/2 c Fresh orange juice
1 Piece unpeeled fresh ginger;
-thinly sliced
; (about 1/3 cup)
; (3-inch)
4 pk Cream cheese; room
-temperature
; (8-ounce)
2/3 c Sugar
1 tb Minced orange peel; (orange
-part only)
1 tb Vanilla extract
8 oz Imported white chocolate;
-(such as Lindt),
; melted
4 lg Eggs
CANDIED ORANGES
4 c Water
2 c Sugar
3 Seedless oranges;
-(unpeeled), cut into
; paper-thin slices
Fresh mint leaves
For Crust:
Stir all ingredients in medium bowl until crumbs are moist. Press crumbs
onto bottom and 2 inches up sides of 9×2 3/4-inch springform pan.
For Filling:
Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan
until reduced to 3 tablespoons, about 12 minutes. Using electric mixer,
beat cream cheese, sugar, orange peel and vanilla in large bowl until
smooth. Strain reduced orange juice and add to bowl. With mixer running,
add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at
a time, beating until just combined.
Pour batter into crust. Bake cheesecake until top is dry and sides puff
slightly (most of cheesecake will jiggle when shaken), about 50 minutes.
Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2
days ahead.)
For Oranges:
Cover rack with waxed paper. Combine water and sugar in heavy wide shallow
pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add
oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges
of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until
oranges are translucent and orange peels are tender, about 1 hour longer.
Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil
sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
Run small knife around edges of cheesecake. Loosen pan sides and remove.
Overlap orange slices and atop cheesecake. Reheat orange syrup over low
heat if necessary. Brush over orange slices. Garnish with mint and serve.
Serves 10 to 12.
Yields
1 servings
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