Orange-Bourbon Cheesecake Tart

This sophisticated dessert is a cinch to make, thanks to convenient ingredients like chocolate wafer cookies and marmalade. The bourbon flavor is quite subtle, but if you’re not a whiskey fan, feel free to substitute orange liqueur or even regular orange juice.

Regan Burns Cafiso

Orange-Bourbon Cheesecake Tart

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    30 (1 1/3 cups) chocolate wafer cookies finely ground in a food processor 2 tablespoons plus 1 teaspoon bourbon
    1/2 cup plus 1 tablespoon granulated sugar 1 teaspoon pure vanilla extract
    1/4 teaspoon coarse kosher salt 1/2 cup sour cream, room temperature
    6 tablespoons unsalted butter, melted 1/2 teaspoon finely grated orange zest
    2 bars (16 ounces) cream cheese, room temperature 1/2 cup prepared sweet orange marmalade
    1 egg, room temperature


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    • 1

      Heat oven to 350 degrees with rack in center. Combine cookie crumbs, sugar (1 tablespoon) and salt in a bowl; stir in melted butter. Firmly press crumb mixture into the bottom and sides of a 9-inch round tart pan with removable bottom (set tart pan on a baking sheet before making crust.) Bake until crust is set and surface looks dry, about 15 minutes. Remove from oven and cool to room temperature, keeping tart pan on baking sheet.

    • 2

      Reduce oven to 325 degrees. In a stand mixer (or with a handheld), beat together cream cheese and sugar (1/2 cup) until smooth. Add egg, bourbon (1 tablespoon plus 1 teaspoon), and vanilla; beat well. Beat in sour cream and orange zest. Spoon cream cheese mixture into cooled tart shell, smooth top, and bake until edges are dry and slightly puffed and center is just set, 30 to 35 minutes. Remove from oven and cool to room temperature.

    • 3

      Combine marmalade and bourbon (1 tablespoon) in a small saucepan over medium heat. When mixture is hot but not boiling, spoon it over the cooled cheesecake. Use an offset spatula to gently spread glaze in a thin, even layer. Refrigerate until cold. Unmold before serving.

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