This post is really about my favorite glaze or topping. It’s summery fresh while amazingly simple. The flavors are complex and the recipe is versatile. If you want it to be a little more runny, just add a splash more liqueur or orange juice. Wish the glaze was thicker, add an extra spoon of apricot jam. If you don’t have apricot jam, substitute something else like raspberry. Don’t make it hard, play with it. More often than not I over think recipes. This is not one of those times. You’ll want to slather it on everything. Put it on what ever you’d like or just drink it from a shot glass. Don’t laugh I’ve done it. Would pair nicely over ice cream. Awh geez what doesn’t go over the top of ice cream! For this creation I decided to pour over a light and fluffy chiffon cheesecake. Come to think about it this cheesecake recipe is an easy one to make as well. Bake the cheesecake and cool completely before pouring the glaze on top when ready to serve. Sometimes I add mint to finish it off.
INGREDIENTS FOR THE CITRUS GLAZE
2 blood oranges
2 Cara Cara or Satsuma oranges
2 tablespoons apricot jam
1 tablespoon mint cut chiffonade (optional)
1 teaspoon orange liqueur or orange juice
DIRECTIONS FOR CITRUS GLAZE
First peel and segment oranges. Whisk jam and liquid to blend. Then coat oranges and pour. Top with mint if you choose.
INGREDIENTS FOR THE CHEESECAKE
For the crust:
1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
For the filling:
1 (3-ounce) package lemon Jell-O
1 cup boiling water
3 tablespoons lemon juice
1 (8-ounce) package cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 (12-ounce) can evaporated milk, chilled
To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9 or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don’t forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Credit to and thank you Ann Schoenberg for the recipe for the chiffon cheesecake.