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1
Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
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2
Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
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3
set aside to cool completely while you make the cake.
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4
Cheesecake Base: Preheat the oven to 325.
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5
In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
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6
Add the sugar, vanilla, and orange zest.
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7
Continue to mix for 2 minutes until smooth.
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8
Add the eggs, 1 at a time, and scrape down after each addition.
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9
On low speed slowly stream in the heavy cream.
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10
Scrape down every 30 seconds.
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11
Remove from bowl and pour out into prepapred cool caramel pan.
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12
Bake in a hot water bath for 1 hour.
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13
When finished the cake will be slightly firm to the touch.
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14
Remove from the oven and place in the refrigerator.
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15
Make sure to cool down for at least 4 hours before flipping over.
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16
The cake can be made up to 2 days in advance.
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17
Flip over by placing a 12-inch flat plate over the top of the cake pan.
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18
Hold with a firm grip and flip cake upside down.
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19
Let the pan sit on top for a second.
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20
Lift pan off the cake and serve on its own or with fresh berries.
