12-hour cheesecake. Well, at least that's how much time and effort Yalda put into this with her friend JC on Thanksgiving Day. And it was luscious. Another find from Sunset Magazine. Photos are of the one Yalda made. It's real name and recipe:
Orange Ribbon Cheesecake
2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.
3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.
4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.
5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.
6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).
7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.
Note: Nutritional analysis is per slice.
Makes 12 servings
CALORIES 433(56% from fat); FAT 27g (sat 16g); PROTEIN 7.6g; CHOLESTEROL 45mg; SODIUM 279mg; FIBER 0.6g; CARBOHYDRATE 41g