Orange Cheesecake
Recipe from
Better Homes and Gardens
Stack up great flavor with a layer of tangy sour cream on a smooth citrus cheesecake base. Excellent for a holiday dessert buffet.
Servings:
Makes 12 to 16 servings
Ingredients
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1-3/4 cupsfinely crushed graham crackers (about 22 crackers)see savings
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3 tablespoonssugarsee savings
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6 tablespoonsbutter, meltedsee savings
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3 8-ounce packagescream cheese, softenedsee savings
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1-1/3 cupssugarsee savings
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3 tablespoonsfrozen orange juice concentrate, thawedsee savings
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1 teaspoonvanillasee savings
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3eggs, slightly beatensee savings
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1-1/2 teaspoonsfinely shredded orange peelsee savings
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1 8-ounce cartondairy sour creamsee savings
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1 tablespoonsugarsee savings
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1/2 teaspoonvanillasee savings
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Orange peel strips and sliced and/or whole kumquats (optional)see savings
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Directions
1.
Preheat oven to 350 degrees F. For the crust: In a medium bowl, combine graham crackers and the 3 tablespoons sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 to 2 inches up the side of a 9-inch springform pan. Bake for 5 minutes. Cool on a wire rack while preparing filling.
2.
For the filling: In a large bowl, combine cream cheese, the 1-1/3 cups sugar, the orange juice concentrate, and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Stir in eggs and orange peel just until combined.
3.
Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch-wide area around the outside edge appears set when gently shaken. Remove springform pan from oven and set on a wire rack.
4.
Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.
5.
Cool in springform pan on wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of the pan. Cool for 2 hours. Cover and chill for at least 4 hours or up to 24 hours.
6.
If desired, garnish cheesecake with orange peel strips and kumquats.
7.
Makes 12 to 16 servings
8.
To bake ahead: Transfer cooled cheesecake (whole or pieces) to a freezer bag; seal. Freeze whole cheesecake for up to 1 month or pieces for up to 2 weeks. Thaw whole ccheeseake in the refrigerator overnight or pieces at room temperature for 30 minutes.
Nutrition information
Per serving: Calories 476, Total Fat 32 g, Saturated Fat 19 g, Cholesterol 139 mg, Sodium 353 mg, Carbohydrate 40 g, Fiber 0 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 8%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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