Arizona sunset cheesecake 

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened

Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice

White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs

Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices


Whipped Cream
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat 
surface, such as a pastry board, place flour, pecans, and sugar in the center 
of the surface and mix together. Form a small depression or well in the center 
of the mound. Add the egg yolk and the softened butter to the well, then blend 
these with the dry mixture. Mix the ingredients thoroughly using your hands 
--there is no substitute for warm hands. Shape the dough into a ball and wrap 
in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a 
thickness of about 1/4-inch. You should have 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. 
Allow to cool. Using the leftover dough, line the sides of the springform pan. 
Press the dough against the sides of the pan, smoothing it so as 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.

Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small 
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring 
constantly, until thick. Stir in the lemon zest 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 zest, Crantasia, 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 (the top will be dry and the sides puffed slightly - 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 springform 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. 

Garnish: whipped cream 

NOTE: You may substitute grapefruits for the oranges in the Candied Oranges 
Topping if you prefer.
Any and all cheesecakes...from easy to elaborate! Come join us!


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