Sunshine Cheesecake

Cheese puts me in pure ecstasy. The days of the plain old cheesecake are gone. My favorite is cherry cheesecake. However, I like to try different recipes. Cheesecake comes in a variety of favors and styles. The Sunshine Cheesecake is made with whole cranberry sauce in other recipes. Of course it is a personal preference. Often my recipes will come from my head and only written down when someone will ask me how to make it. There are many handed down family recipes. I have made this cheesecake recipe a few times with my own twist of cherries. Taste great with dollops of whipped cream. My family loves it.

Warning: Will make you FAT!

Ingredients:

Crust:

1 1/2 cup flour

1/2 cup finely chopped pecans

1/2 cup sugar

1/2 cup butter, softened

1 large egg, separated

Cherry Glaze Filling:

1 can cherry pie filling

2 tablespoons sugar

1 tablespoon cornstarch

1 tablespoon finely grated lemon peal

1 tablespoon fresh lemon juice

White Chocolate Filling:

1 1/2 cup fresh orange juice

1-3 Inch x 1 inch piece of orange peel (orange part only)

(4) 8 oz pkgs cream cheese

2/3 cup Sugar

1 tablespoon finely grated orange peal

2 tablespoon cherry flavoring

8 oz white chocolate, melted

4 eggs

Candied Orange Topping:

4 cups water

2 cups sugar

3 seedless oranges (not peeled) and cut into paper-thin slices

Final Topping:

whipped cream

Sprinkle of nuts

Directions:

Crust:

Preheat the oven to 400 degrees F.

Working on a pastry board, mix flour, nuts, and sugar in the center together. Form a small depression in the center of the mound. Blend the softened egg yolk and butter in a small bowl. Then blend these with the dry mixture. Mix the ingredients thoroughly using your hands.

Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes.

Roll out the dough to a to about 1/4-inch with a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.

Once the pan has cooled. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.

Chery Glaze Filling:

Mix the cornstarch and sugar together in a small saucepan. Stir in the can of cherries. Cook over medium heat, stirring constantly, until thick. Stir in the grated lemon peel and lemon juice. Set aside to cool slightly.

White Chocolate Filling:

Reset the oven to 350 degrees F.

Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange peel, cranberry favoring, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.

Pour the white chocolate filling over the cranberry layer and bake about 50 minutes or when the top will be dry and the sides puffed slightly. but the center will not be set. Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.

Candied Oranges Topping:

Cover a wire rack with waxed paper. Set aside.

Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.

Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.

Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the spring form pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving.

Final Topping:

Top off with whipped cream and a sprinkle of nuts.

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