Orange Butterscotch Cheesecake with Brandy Glaze

 

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• Cooking and Prep: 1.5 h
• Serves: 8
• Contains:

A bright and different cheesecake from the Heimishe Cookbook, perfect for Shavuot. Rich cream cheese batter with orange zest, topped with an easy homemade butterscotch sauce and an apricot-brandy glaze. 

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Ingredients (15)

Crust

• 2 ounces margarine, melted

• 1 and 1/4 cups oats

• 1/4 cup brown sugar

• 2 teaspoons flour

Cake

• 3 (8-ounce) packages cream cheese

• 1 and 1/2 cups sugar

• 2 teaspoons grated orange rind

• 1 teaspoon Gefen Vanilla

  X

  

  Gefen Pure Vanilla Extract

• 4 eggs

Butterscotch Sauce

• 2 ounces margarine

• 1/2 cup brown sugar

• 1/3 cup light corn syrup

• 1 teaspoon Gefen Vanilla

  X

  

  Gefen Pure Vanilla Extract

Optional Glaze

• 10 ounces Tuscanini Apricot Jam

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  Tuscanini Apricot Fruit Spread

• 1 teaspoon Jelinek Bohemian Apricot Brandy or other liquor

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  Jelinek Bohemian Apricot Brandy

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Start Cooking

Make the Cheesecake

1. Combine margarine, oats, brown sugar and flour. Press into nine-inch pan. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes.

2. Blend cream cheese, sugar, rind and vanilla. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350 degrees Fahrenheit for one hour. Allow to cool, then chill in the refrigerator.

Make the Butterscotch Sauce

1. In small saucepan, combine sauce ingredients, stirring constantly until mixture boils. Chill until slightly thickened.

2. Remove cheesecake from pan. Spread butterscotch sauce over cheesecake. Garnish with orange slices.

Make the Glaze

1. In a small pot, bring jam and brandy to a boil. Cool and spread over cake.

Credits

Photography and Styling by Sarah Husney