Chef Time!

Chef Time!

Friday, March 16, 2012


Cheesecakes are my specialty and I love creating ones that are a little different. My cheesecakes done in a bundt pan are a favorite with many of my customers. It took me quite some time to perfect getting the cheesecake out of the pan but I didn't give up. The instructions I have given will help you create a perfect cheesecake. So please, give it a try. It looks so pretty and would look lovely on a Mother's Day table. Trust me, you won't be disappointed. As I am writing this post, I think back at some of my not-so-successful attempts at this cheesecake, not a pretty site. As you know, cheesecakes are fragile and really don't like to be flipped over. But a little thing like that never stopped me. So I moved forward and finally success. I do others in unusual pans too, but that's for another post, so stay tuned. If you try this cheesecake, please let me know how it turned out for you. I will keep my fingers crossed.

amaretto chiffon

1 c. graham cracker crumbs
2 tbsp. granulated sugar
½ stick butter, melted
40 oz. cream cheese, softened
2 c. granulated sugar
½ c. cornstarch
1 tbsp. almond extract
2 tsp. grated orange peel
2 tsp. orange extract
5 lg. eggs, room temp
½ c. orange juice
1 c. heavy cream
8 drops yellow food coloring
6 drops red food coloring
Preheat oven to 300. Spray bundt pan with nonstick baking spray containing flour. Combine crust ingredients and press in bottom of pan. In large mixing bowl, beat a little of the cream cheese, a little sugar, and the cornstarch on medium speed until smooth. Gradually beat in the remaining cream cheese and sugar, then the almond extract, orange peel and orange extract. Reduce mixer speed to low and beat in the eggs, one at a time, blending well after each addition. Beat in the orange juice and heavy cream. Blend in food coloring. Carefully pour in pan and smooth top. Place pan in a large roasting or baking pan. Fill roasting pan halfway with hot water. Bake 85-95 minutes or until set. Remove cheesecake from waterbath. Cool 1 ½ to 2 hours and carefully invert onto serving plate. Refrigerate 6 hours, preferably overnight.

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