Orange cheesecake w/cranberry-orange top
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ⅓ | cup | Melted butter |
| 1 | tablespoon | Orange zest; chopped fine |
| 3 | packs | (8-oz) cream cheese |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| 4 | Eggs | |
| 1 | cup | Sour cream |
| 1 | teaspoon | Vanilla extract |
| 2 | tablespoons | Orange liqueur |
| 2 | tablespoons | Orange zest |
| 1 | Orange; chopped into quarters | |
| 1 | pounds | Cranberries |
| ¼ | cup | Sugar |
Directions
CRUST
FILLING
TOPPING
From: Janet Morrissey <janetm@...> Date: Wed, 29 Nov 1995 23:12:32 GMT Combine graham cracker crumbs, sugar, butter, and orange zest. Press into a 9-inch springform pan. Bake at 350 F for 10 minutes. Combine cream cheese and sugar and blend well. Add flour. Add eggs, one at a time, blending well after each addition. Stir in sour cream, Orange Liqueur, and orange zest. Pour over crust and bake at 350 F for 40 minutes. Turn oven off and let cheesecake cool down in the oven for 1 hour. Loosen edges and refrigerate. Put orange pieces, cranberries, and sugar in food processor and pulse until it reaches the desired consistency. Top cheesecake with half of the mixture and pass the other half with the cake.
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