Cheesecake ( orange #2 )
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Graham cracker squares; crushed | |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Cinnamon, ground |
| ¼ | cup | Butter; melted |
| 2 | Eggs | |
| ½ | cup | Sugar |
| 8 | ounces | Sour cream |
| 2 | teaspoons | Vanilla extract |
| 16 | ounces | Cream cheese; softened and cut into 1\" pieces |
| 2 | tablespoons | Butter; melted |
| 11 | ounces | Mandarin oranges |
| ¼ | cup | Triple Sec; or Cointreau |
| ½ | cup | Orange juice |
| 1½ | tablespoon | Cornstarch |
Directions
Combine first 4 ingredients; press into a buttered 9" round cakepan.
Bake at 400 degrees for 6 minutes. Cool.
Combine eggs, ½ cup sugar, sour cream, and vanilla in container of electric blender; blend for 15 seconds. Gradually add cream cheese, and continue blending. Add 2 tablespoons butter, blending until well mixed.
Pour cheese mixture into prepared crust. Bake at 325 degrees for 35 minutes or until set in center. (Filling will be very soft but will firm up as cake cools.)
Drain mandarin oranges, reserving ½ cup liquid; set aside. Combine mandarin oranges and Triple Sec; let sit 30 minutes.
Drain mandarin orange, reserving Triple Sec. Combine reserved ½ cup mandarin orange liquid, reserved Triple Sec, orange juice, and cornstarch; stir well. Cook over low heat 5 minutes or until thickened; cool slightly. Arrange oranges on top of cheesecake; top with glaze. Chill 6 hours or overnight before serving.
SOURCE: Southern Living Magazine, sometime in 1981.
Typos by Nancy Coleman.