Ingredients
CRUST
1 1/4 cups graham cracker crumbs
1 cup toasted husked hazelnuts(about 5 ounces),ground
5 tablespoons unsalted butter,melted
2 tablespoons firmly packed golden brown sugar
2 teaspoons grated orange peel
FILLING
4 8-ounce packages cream cheese, room temperature
1 cup firmly packed golden brown sugar
1/4 cup Grand Marnier or other orange liqueur
1/4 cup whipping cream
2 teaspoons vanilla extract
3 large eggs, room temperature,beaten to blend
2 large egg yolks
TOPPING
2 cups sour cream
1/4 cup firmly packed golden brown sugar
4 teaspoons Grand Marnier or other orange liqueur
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled
1/4 cup red currant jelly
5 1/2 teaspoons Grand Marnier or other orange liqueur
1/2 cup chilled whipping cream
2 teaspoons powdered sugar
Candied Orange Peel*
Fresh mint leaves optional
FOR CRUST: Position rack in center of oven and preheat to 350 degrees F.
Butter 9 1/2-inch round springform pan. Mix all ingredients in bowl. Press
mixture firmly onto bottom and up sides of pan to within 1/2 inch of top
edge. Bake 10 minutes. Maintain oven termperature. Transfer crust to rack
and cool completely. Set aside.
FOR FILLING: Using electric mixer, beat cream cheese in large bowl until
very smooth. Beat in sugar, Grand Marnier,cream and vanilla. Add eggs and
yolks and beat just until blended. Pour filling into prepared pan. Bake
until top puffs and is golden brown, about 50 minutes. Transfer to rack and
cook 15 minutes(cake will fall as it cools). Maintain oven temperature.
MEANWHILE PREPARE TOPPING: Blend first 4 ingredients in small bowl. Pour
over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer
to rack and cool completely. Cover and refrigerate overnight.
Run small sharp knife around edge of pan.Release pan sides. Set cheesecake
on platter. Arrange strawberries, pointed ends up, atop cheesecake, leaving
1-inch border around outer edge. Stir jelly in heavy small saucepan over low
heat until just melted. Mix in 4 teaspoons liqueur; brush over berries.
Using electric mixer, beat cream in medium bowl until soft peaks form. Add
powdered sugar and remaining 1 1/2 teaspoons Grand Marnier and beat to firm peaks. Spoon cream into pastry bag fitted with large star tip. Pipe cream
decoratively around outside of strawberry border. Arrange orange peel
decoratively atop whipped cream. Garnish platter with mint leaves if
desired. (Can be prepared 2 hours ahead and refrigerated.)
*CANDIED ORANGE PEEL
1 large thick-skinned orange
1/2 cup cold water
2 tablespoons sugar
Using vegetable peeler, cut peel from orange in 1-inch-wide strips. Cut away
any white pith from peel. Cut peel into 3-inch-long 1/8-inch-wide julienne.
Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel
under cold water. Repeat blanching and rinsing of orange peel twice.
Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates,
swirling pan occasionally, about 10 minutes. Transfer peel to waxed
paper-lined plate, separating each piece to prevent sticking. Cool
completely. ( Can be prepared 2 days ahead. Cover and let stand at room
temperature.)
Servings
10