Blue ribbon cheesecake

Yield: 12 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
1 Stick butter -- melted
3 tablespoons Sugar
24 ounces Cream cheese -- room temp
1 cup Sugar
3 Eggs -- room temp
½ cup Butter -- melted,cooled
⅛ teaspoon Orange extract

Grated orange peel for garnish

Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of a 9 inch springform pan.

Preheat oven to 450F. Beat together cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into pan and bake 15 minutes. Cool.

Refrigerate at least 12 hours before serving. Remove sides of pan.

Garnish with grated orange peel. Serve chilled.

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