sarah
Head Chef
- Joined
- Oct 24, 2004
- Messages
- 1,161
INGREDIENTS:
CRUST:
20 pecan shortbread cookies
2 tbsp butter,melted.
2 bricks(8 oz each) cream cheese
3/4 c sugar
2 tbsp grated orange zest
1 c plus 1/4 c orange juice
1 packet unflavored gelatin(scant 2 1/2 tsp)
1/2 c sweet orange marmalade
fresh strawberries,hulled and sliced
1/4 c fresh blue berries
2 oranges,peeled and sectioned.
Coat a 9-in. pie plate with nonstick spray.
CRUST:
process cookies in food processor until fine crumbs form.Add butter,process until crumbs are moistened.Press over bottom and up sides of pie plate.Freeze 15 minutes until firm.Wash and dry processor.
FILLING:
process cream cheese,sugar,orange zest and 1 cup orange juice in food processor until smooth,scraping bowl as needed.Leave in processor.
Sprinkle gelatine over remaining 1/4 cup orange juice in a small saucepan.Let stand 1-2 minutes.Stir with heatproof rubber spatula over medium-low heat until steaming and gelatine completely dissolves.With processor running,add gelatine and process until blended.Por into crust.Cover tightly with plasitc wrap and refrigerate at least 5 hours until firm.
UPTO 3 HOURS BEFORE SERVING:
Heat marmalade until melted.Strain through a sieve over cheesecake,spread evenly.Arrange berries and oranges on top.Refrigerate until serving.
CRUST:
20 pecan shortbread cookies
2 tbsp butter,melted.
2 bricks(8 oz each) cream cheese
3/4 c sugar
2 tbsp grated orange zest
1 c plus 1/4 c orange juice
1 packet unflavored gelatin(scant 2 1/2 tsp)
1/2 c sweet orange marmalade
fresh strawberries,hulled and sliced
1/4 c fresh blue berries
2 oranges,peeled and sectioned.
Coat a 9-in. pie plate with nonstick spray.
CRUST:
process cookies in food processor until fine crumbs form.Add butter,process until crumbs are moistened.Press over bottom and up sides of pie plate.Freeze 15 minutes until firm.Wash and dry processor.
FILLING:
process cream cheese,sugar,orange zest and 1 cup orange juice in food processor until smooth,scraping bowl as needed.Leave in processor.
Sprinkle gelatine over remaining 1/4 cup orange juice in a small saucepan.Let stand 1-2 minutes.Stir with heatproof rubber spatula over medium-low heat until steaming and gelatine completely dissolves.With processor running,add gelatine and process until blended.Por into crust.Cover tightly with plasitc wrap and refrigerate at least 5 hours until firm.
UPTO 3 HOURS BEFORE SERVING:
Heat marmalade until melted.Strain through a sieve over cheesecake,spread evenly.Arrange berries and oranges on top.Refrigerate until serving.
