op with the Citrus Salsa.
To Make Citrus Salsa: In a
Cheesecake:
Combine 1st 3 ingredients;
Stir in cream, flour and citrus peels until smooth. Pour onto
Process cookies until mixture resembles fine breadcrumbs. Add butter and process until just combined. Press into the base of a greased 8 inch springform pan. Cover and chill for 30 mins, or until firm.
For the filling, beat ricotta cheese, powdered sugar, vanilla and creme de cacao in a large bowl until smooth and fluffy. Add citrus peel and chocolate. Transfer to prepared pan and chill for at least 6 hours or overnight.
Serve cheesecake in wedges with a dollop of whipped cream and sprinkled with chocolate.
he crumbs.
Empty the cheesecake filling into a large mixing
p the flavor -- for orange cheesecake -- add 1 tablespoon orange juice
lices and perhaps wanting a cheesecake not as high as what
irm.
Loosen edges of cheesecake and remove from pan. Decorate
range segments over top of cheesecake.
Dissolve orange gelatin dessert
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
ry overbaked once the cheesecake cooks. Set the
lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers
Turn oven off and allow cheesecake to stand in oven for
-inch springform pan).
Cheesecake: Beat together cream cheese, sugar
ith my posted Coconut Rice, Recipe #312530.
et, about 50 minutes. Transfer cheesecake to a wire rack to
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
inutes or until set (the cheesecake should feel firm when lightly
ush up to remove the cheesecake from the cup. Use a