Tuesday, November 13, 2012

Marmalade Glazed Orange Cheese Cake



Now that the election is over and it's time indeed to move on....can we all just .......Have a nice dessert?? and maybe some coffee, regardless of your political persuasion and just chill out???  That's a rhetorical question and I already fear the answer....but I am going to post a peaceful, time out dessert for a nice afternoon for you to offer as a peace offering for your friends who may have a different political opinion from yours...Marmalade Glazed Orange Cheese Cake.

This showpiece cheesecake celebrates one of this time of year's brightest gifts: the orange. It is exceptionally rich and creamy-tasting, but lower in saturated fat than a traditional cheesecake. The secret is to replace most of the cream cheese with pureed cottage cheese. Be sure to let the food processor do its job and process the cottage cheese until it has a silky texture. I'm not a big cheesecake eater, but even I liked this.
INGREDIENTS:

 

  • 20 : vanilla snaps or wafers (see Ingredient note)
  • 1 tablespoon(s) canola oil
  • 2 1/2 cup(s) low-fat (1%) cottage cheese
  • 12 ounce(s) reduced-fat cream cheese (not nonfat), cut into pieces
  • 2/3 cup(s) granulated sugar
  • 1/3 cup(s) packed light brown sugar
  • 1/4 cup(s) cornstarch
  • 1 large egg
  • 2 large egg whites
  • 1 cup(s) nonfat or low-fat plain yogurt
  • 4 teaspoon(s) freshly grated orange zest
  • 2 tablespoon(s) orange juice
  • 1 teaspoon(s) vanilla extract
  • 2 tablespoon(s) orange marmalade
  • 2 tablespoon(s) orange liqueur or orange juice
  • Mint sprigs
DIRECTIONS:


  1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.
  2. To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
  3. To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl) until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar, brown sugar, and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice, and vanilla; process until smooth. Pour over the crust.
  4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.
  5. Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.
  6. To glaze and garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.
(Don't Sweat The) Tips & Techniques:

 Make-Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.

Ingredient Note: To avoid trans fats, look for wafers without hydrogenated canola oil, such as My-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).





Have a cup of coffee with this!


Enjoy, Eat and drink well my friends!
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3 comments:

Yvonne Anderson said...

This looks delish!

November 16, 2012 at 4:24 PM
DBH said...

Keith, this looks sooo good!

November 16, 2012 at 4:25 PM
Vanessa said...

Well damn, there goes my diet! LOL!

November 16, 2012 at 4:25 PM

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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household