Arizona Sunset Cheesecake

Arizona Sunset Cheesecake Recipe from Moldova with Cranberry and Orange Flavors

Region / culture: Moldova | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

The Arizona Sunset Cheesecake is a decadent dessert that captures the essence of the Southwest with its vibrant layers and citrus-infused flavors. This recipe combines a buttery shortbread crust, a tangy cranberry glaze, a rich white chocolate filling, and is topped with beautifully candied orange slices. It's a dessert that not only pleases the palate but also enchants the eyes, making it perfect for special occasions or as a luxurious treat for those who appreciate the art of baking.

History

The Arizona Sunset Cheesecake is a relatively modern creation, inspired by the stunning sunsets of the Arizona desert. The recipe was developed to embody the colors and flavors of the Southwest, incorporating ingredients like cranberries, oranges, and pecans, which are reminiscent of the region's natural bounty. Over time, it has become a beloved dessert for its unique combination of flavors and its visually striking presentation.

Ingredients

Shortbread Crust

1.5 cup flour
0.5 cup finely ground pecans
0.33 cup sugar
1 large egg, separated
0.5 cup butter, softened

Cranberry Glaze Filling

1 can whole berry cranberry sauce or 2 cup cranberry-orange relish
2 tbsp sugar
1 tbsp cornstarch
1 tbsp grated lemon zest
1 tbsp lemon juice

White Chocolate Filling

1.5 cup fresh orange juice
1 x 3 inches x 1 inch piece of orange peel (orange part only)
4 x 8 oz (227 g) pkgs cream cheese
0.67 cup sugar
1 tbsp grated orange zest
2 tbsp cranberry liqueur (such as Crantasia Schnapps)
8 oz (227 g) white chocolate, melted
4 eggs

Candied Orange Topping

4 cup water
2 cup sugar
3 seedless oranges (unpeeled)- cut into paper-thin slices

How to prepare

Shortbread Crust

Preheat the oven to 400°F (204°C).
On a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center and mix together.
Create a small depression or well in the center of the mixture.
Add the egg yolk and softened butter to the well, then blend them with the dry mixture.
Thoroughly mix the ingredients using your hands; warm hands work best.
Shape the dough into a ball and wrap it in plastic wrap.
Chill the dough for at least 10 minutes.
Roll out the dough to a thickness of about 0.25 inch.
You should have a circle with a diameter of about 11 inches.
For best results, roll out the dough between 2 sheets of waxed paper, then peel away the paper and cut the crust into a 9-inch circle.
Place the circle inside a 9-inch spring-form pan.
Prick the crust several times with a fork to prevent it from puffing up during baking.
Place the spring-form pan in the oven and bake for 15 to 20 minutes, or until it turns light brown.
Allow the crust to cool. Use the leftover dough to line the sides of the spring-form pan.
Press the dough against the sides of the pan, smoothing it to create a continuous layer of crust all the way around.
Ensure 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 prevent it from becoming soggy.
Set the crust 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 the mixture thickens.
Stir in the lemon zest and lemon juice. Set the filling aside to cool slightly.

White Chocolate Filling

Reset the oven to 350°F (177°C).
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 tbsp, which takes 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, beating just until combined.
Pour the cranberry glaze filling into the prepared crust, spreading it evenly.
Pour the white chocolate filling over the cranberry layer and bake for about 50 minutes (the top will be dry and the sides will puff slightly, but the center will not be set).
Move the cheesecake to a wire rack and let it cool completely to room temperature.
Chill the cheesecake in the refrigerator overnight.

Candied Orange Topping

Cover a wire rack with waxed paper and set it aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer for 5 minutes longer.
Add the orange slices one 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 are tender, which takes about another hour.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack.
Let the orange slices dry for 1 hour.
Boil the orange-sugar syrup until it thickens, which takes about 6 minutes.
Loosen and remove the sides of the spring-form 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 it over the orange slices.
Drizzle any remaining syrup over each serving.
Garnish with whipped cream.

Variations

For a twist on the classic recipe, try using a graham cracker crust instead of shortbread, or substitute the cranberry glaze with a raspberry or strawberry glaze. For a nut-free version, omit the pecans from the crust.

Cooking Tips & Tricks

To ensure the cheesecake sets properly, it's crucial to allow it to cool to room temperature before chilling it in the refrigerator overnight. For the candied orange topping, ensure the orange slices are cut uniformly thin to allow them to become perfectly translucent and tender during the candying process. When reducing the orange juice for the filling, keep a close eye on it to prevent it from burning, as this could impart a bitter taste to the cheesecake.

Serving Suggestions

Serve the cheesecake chilled, with a dollop of whipped cream on top of each slice. For an extra touch of elegance, garnish with fresh mint leaves or a sprinkle of grated orange zest.

Cooking Techniques

The key techniques involved in this recipe include baking the shortbread crust, reducing orange juice to concentrate its flavor, candying orange slices, and creating a water bath for even baking of the cheesecake, if desired, to prevent cracking.

Ingredient Substitutions

If cranberry liqueur is unavailable, substitute with orange liqueur or omit it altogether. White chocolate can be replaced with milk chocolate for a sweeter filling, and almond flour can be used instead of ground pecans for a different flavor profile.

Make Ahead Tips

The cheesecake can be made up to two days in advance and stored in the refrigerator until ready to serve. The candied orange slices can also be prepared ahead of time and stored in an airtight container at room temperature.

Presentation Ideas

For a stunning presentation, arrange the candied orange slices in a spiral pattern on top of the cheesecake. Serve each slice on a plate drizzled with the reduced orange syrup and a side of fresh berries for contrast.

Pairing Recommendations

Pair this rich dessert with a glass of sparkling wine or a citrus-infused cocktail to complement the flavors of the cheesecake. A strong espresso or black tea also pairs well, offering a bitter contrast to the sweetness of the dessert.

Storage and Reheating Instructions

Store leftover cheesecake in the refrigerator, covered, for up to 3 days. The cheesecake does not require reheating but should be brought to room temperature before serving for the best flavor and texture.

Nutrition Information

Calories per serving

A single serving of Arizona Sunset Cheesecake contains approximately 500 calories, making it a rich and indulgent treat best enjoyed in moderation.

Carbohydrates

A single serving of Arizona Sunset Cheesecake contains approximately 45 grams of carbohydrates. The majority of these carbs come from the sugar used in the crust, filling, and candied topping, as well as the flour in the crust.

Fats

This cheesecake is rich in fats, with a single serving providing roughly 30 grams of fat. The fats are primarily sourced from the butter in the crust, the cream cheese in the filling, and the pecans.

Proteins

Each serving of Arizona Sunset Cheesecake contains about 7 grams of protein, mainly from the cream cheese and eggs used in the recipe.

Vitamins and minerals

The dessert provides a modest amount of vitamins and minerals, including vitamin C from the orange juice and lemon zest, as well as calcium and iron from the cream cheese and eggs.

Alergens

Common allergens in this recipe include dairy (cream cheese, butter), eggs, and nuts (pecans). Those with sensitivities to these ingredients should exercise caution.

Summary

The Arizona Sunset Cheesecake is a high-calorie, indulgent dessert rich in carbohydrates and fats, with moderate protein content. It contains vitamins and minerals from its citrus ingredients but also includes common allergens such as dairy, eggs, and nuts.

Summary

The Arizona Sunset Cheesecake is a luxurious dessert that combines the flavors of the Southwest with a visually stunning presentation. With its layers of shortbread crust, cranberry glaze, white chocolate filling, and candied orange topping, it's a treat that's sure to impress. While rich in calories and fats, it offers a delightful indulgence for special occasions. With careful preparation and attention to detail, this cheesecake can be a show-stopping addition to any dessert table.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Arizona Sunset Cheesecake. It was a warm summer evening, the sun was setting in a blaze of colors, casting a warm glow over the desert landscape. I was visiting my dear friend Martha, who lived in a small adobe house on the outskirts of Tucson. Martha was an amazing cook, and she always had a new recipe up her sleeve to share with me.

That evening, as we sat on her porch sipping ice-cold lemonade, Martha told me about a cheesecake recipe that she had recently discovered. She called it Arizona Sunset Cheesecake, because the colors of the dessert reminded her of the stunning sunsets that painted the sky each evening. Intrigued, I asked her to teach me how to make it.

Martha smiled and led me into her cozy kitchen, where she began to gather the ingredients for the cheesecake. She explained that the crust was made from crushed graham crackers mixed with melted butter and sugar, which would provide a sweet and crunchy base for the creamy filling. As she worked, Martha shared with me the story of how she had come across the recipe.

She told me that she had been at a farmer's market in downtown Tucson, browsing the stalls for fresh produce, when she had stumbled upon a booth selling homemade baked goods. Among the various cakes and pastries, she had spotted a unique cheesecake with swirls of vibrant red and orange running through it. Intrigued by its striking appearance, Martha had struck up a conversation with the woman who had baked it.

The woman had explained that the cheesecake was inspired by the colors of the Arizona sunset, and that she had used a combination of fresh strawberries and mango to create the swirling effect. Martha had immediately been captivated by the idea and had purchased a slice to try for herself. She had been blown away by the delicious combination of flavors and textures, and had asked the woman for the recipe on the spot.

As Martha finished assembling the cheesecake, she sprinkled a generous amount of crushed pistachios on top, adding a nutty crunch to the dessert. She then placed it in the oven to bake, the sweet aroma of vanilla and fruit filling the kitchen. As we waited for the cheesecake to cool, Martha shared with me some tips and tricks for perfecting the recipe.

She explained that the key to a smooth and creamy cheesecake was to use room temperature cream cheese and eggs, as well as to mix the ingredients slowly and gently to avoid incorporating too much air. She also advised me to let the cheesecake cool completely before slicing into it, to ensure that it set properly and held its shape.

Finally, after what felt like an eternity of waiting, the cheesecake was ready to be served. Martha carefully sliced into it, revealing the swirls of red and orange that danced through the creamy filling. I took a bite and was immediately transported to a warm summer evening, watching the sun set over the Arizona desert.

The flavors of fresh strawberries and mango mingled together perfectly, with the crunchy graham cracker crust and pistachio topping adding a delightful contrast in texture. I could see why Martha had been so taken with the recipe, and I knew that I would be making it for years to come.

As I left Martha's house that evening, with a slice of Arizona Sunset Cheesecake wrapped up to take home with me, I couldn't help but feel grateful for the wonderful friends and experiences that had brought me to this moment. I knew that this recipe would become a beloved favorite in my own kitchen, a reminder of the beauty and flavors of the Arizona sunset that I had come to love so dearly.