CHEESE CAKES: This is a delicious cheese cake, having its flavour enhanced by the addition of orange juice and organge liqueur.

ORANGE AND ALMOND CHEESE CAKE:

 

 

1 basic cheese cake crust, see posted recipe

filling:

    4 eggs                                                                     

    3/4 to 1 cup sugar

    3 pkgs. cream cheese, softened                  

    2 tbsp. each Cointreau orange liqueur & Amaretto liqueur                         

    1 tsp. vanilla extract                                    

    10 tbsp. freshly squeezed orange juice       

    2 tbsp. all purpose flour

topping:

    1 tsp gelatine + ¼ cup lukewarm water

    1 ½ cup whipping cream                             

    3-4 tbsp. icing sugar

    ¼ tsp vanilla extract                                    

    2 tbsp Cointreau

    orange slices

 

 

 

Preheat oven to 350 degrees F. Roll out basic cheese cake crust to ¼-inch thickness to fit an 9-10-inch spring-form baking pan. Bake blind for 12 minutes. Remove from oven and set aside.

 

To make filling:  Use a hand-held electric beater to beat cream cheese and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add the 2 liqueurs, orange juice, vanilla extract and flour. Beat again to mix in well. Pour mixture into half-baked crust. Bake cake 40 minutes, or until set. Cool for 2-3 hour.

 

Sprinkle gelatine into the warm water in a small bowl sitting in a pot of simmering water. Stir to dissolve. Whip cream until soft peaks and add icing sugar. Add in dissolved gelatine and Cointreau. Continue beating until stiff.  Spread mixture over cake. Chill for 4 to 6 hours or overnight before serving.  Garnish with orange slices.