17 April 2009

Spice is Nice

Recently published in Arizona Gourmet Magazine


For Crust

1 ½ cups graham cracker crumbs, finely ground
1/3 cup white sugar
1 Tbsp butter, melted

For Topping

1 cup sugar
1 cup water
1 Tbsp corn syrup
1 jalapeño, seeded and cut into strips
Peel of one orange

For Filling

5, 8-ounce packages cream cheese, softened
1 ¾ cups sugar
1 Tbsp flour
1 ½ tsp each of grated orange and lemon rind
5 whole eggs
2 egg yolks
¼ tsp vanilla
¼ cup heavy cream

For the cheesecake, combine the sugar, cracker crumbs, and butter
together. Press mixture into the bottom and partially up the sides of
a 9-inch springform pan. Bake crust at 375 degrees for 7 minutes,
then allow to cool completely. Then turn oven up to 550 degrees.
While crust is cooling, combine the cream cheese, sugar,
flour, and orange and lemon rind in an electric mixer. Add eggs,
egg yolks, vanilla, and beat well. Add heavy cream and blend
thoroughly. Pour the filling into the crust and bake at 550
degrees for 10 minutes, then turn down oven to 200 degrees for
1 hour. Allow cheesecake to cool completely to room
temperature, and then refrigerate at least 6 hours before
removing from springform pan and serving.

For the topping, combine sugar, water, and corn syrup in
small sauce pan and bring to a boil. Reduce heat to low simmer
and add orange peel and jalapeños. Let simmer for 5 minutes.
Strain out the jalapeño strips and orange peel and allow the
syrup to cool. Take the candied zest and peppers, and toss in
granulated sugar to use as a garnish.

Cut chilled cheesecake into 8-12 pieces and top each slice
with 2 Tbsp of syrup and a few pieces of candied orange peel and
jalapeño. Serves 8 to 12.

1 comment:

bridgetwillard said...

I bet my husband would love this!