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Cheesecake With Orange Rum Sauce



Preheat oven to 375 degrees.
Thoroughly greas a 10" springform pan.
Beat together cream cheese & butter until creamy.
Blend in sour cream.
Add sugar, cornstarch, lemon juice, & 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 the outside of the springform pan.
Bake 1 hour or until set.
Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
Remove cheesecake from oven; let stand on wire rack for 2 hours.
Loosen cake from rim of pan; cool completely before removing rim of pan.
Refridgerate at least 6 hours before serving.
Orange Rum Sauce:.
Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
Add corn syrup, sugar, and rum; stir until the sugar dissolves.
Increas heat to high; bring to a boil.
Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
Remove from heat; cool throughly.
Stir in macadamia nuts and serve over slice of cheesecake.