2601 VAUGHN RESTAURANT POACHED CHEESECAKE

FOR THE CARAMEL:
1 1/2 cups granulated sugar
1/2 cup water
FOR THE CHEESECAKE:
3 pounds cream cheese (six 8-ounce packages)
3 cups granulated sugar
8 eggs
4 egg yolks
1 1/2 cups whipping cream
Grated peel of 2 oranges (orange part only)
1 tablespoon vanilla

TO MAKE THE CARAMEL:
Set out two 1 1/2-quart ovenproof bowls (will be used to bake the cheesecakes).

Melt sugar in water over medium-high heat in heavy skillet, stirring constantly as it caramelizes. Pour half the caramel into each bowl, tipping to spread the caramel around the bottom and sides.

TO MAKE THE CHEESECAKE:
Preheat oven to 325 degrees F.

Mix cream cheese and sugar together. Add eggs, yolks and cream; mix, scraping sides of bowl often. Blend in orange peel and vanilla. Pour half into each of the caramel-lined bowls. Place bowls in baking pans and add hot water to a depth halfway up the bowls.

Bake 1 1/2 hours. Turn off oven and leave bowls in oven another hour.

Cool slightly. Refrigerate. When ready to serve, take a knife and go around the edge of each bowl to release the cake, then invert the cakes onto plates.

Makes 2 cheesecakes, 12 to 16 servings
Source: The Oregonian, July 18, 2000