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Gourmet Gala Cheesecake With Orange Rum Sauce Recipe
|Cream cheese||32 Ounce, softened (4 Package)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sour cream||16 Ounce (2 Cups)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Teaspoon|
|Eggs||5 (At Room Temperature)|
|Orange rum sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6566 Calories from Fat 4542
% Daily Value*
Total Fat 516 g794.1%
Saturated Fat 292.8 g1463.9%
Trans Fat 0 g
Cholesterol 2532.9 mg
Sodium 5845.4 mg243.6%
Total Carbohydrates 418 g139.3%
Dietary Fiber 0.31 g1.2%
Sugars 375.5 g
Protein 96 g191.4%
Vitamin A 375.3% Vitamin C 36.1%
Calcium 155.2% Iron 50%
*Based on a 2000 Calorie diet
Thoroughly grease 10-inch springform pan.
Beat together cream cheese and butter in large bowl until creamy.
Blend in sour cream.
Add sugar, cornstarch, lemon juice and vanilla; beat until well blended.
Add eggs, one at a time, beating well after each addition.
Pour into prepared pan.
Place springform pan in a larger pan; add enough water to come halfway up outside of springform pan.
Bake 1 hour or until set.
Turn off oven.
Let cheesecake cool in oven 1 hour with oven door slightly open.
Remove cheesecake from oven; let stand on wire rack 2 hours.
Loosen cake from rim of pan; cool completely before removing rim of pan.
Refrigerate at least 6 hours before serving.