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Citrus Cheesecake with Marmalade Glaze




Source of Recipe


Internet


List of Ingredients




Crust:
1 large egg, separated
1 Tbls. fresh lemon juice
1 tsp. grated lemon peel
1/4 tsp. vanilla extract
1 1/4 cups flour
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temp.

Filling:
3 8-oz. pkgs cream cheese, room temp.
1 2/3 cup sugar
2 Tbls. cornstarch
1 Tbls. fresh lemon juice
1 Tbls. grated orange peel
2 tsp. grated lime peel***
1 1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract
3 large eggs
1 cup sour cream

Topping:
2/3 cup orange marmalade
2 tsp. fresh lemon juice

For Crust:
Position rack in center of oven; preheat to 425ºF. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in a small bowl to blend. Blend flour and sugar in food processor. Add butter and process until coarse crumbs form. With machine still running, add yolk mixture and blend until moist clumps for. Press dough into bottom and 1 1/2 inches up sides of prepared pan. Freeze crust for 10 minutes.

Meanwhile, whisk egg white until foamy. Brush chilled crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. cool on rack while preparing filling. Reduce oven temperature to 350ºF.

For Filling:
Using electric mixer, beat cream cheese in a large bowl until smooth (my tip: warm the bowl by swishing really warm water in it, then drying before adding cream cheese and you won't have itty, bitty chilled cream cheese bits in your otherwise smooth cheesecake mixture). Add sugar and beat until well-blended. Beat in 2 Tbls. cornstarch, 1 Tbls. lemon juice, all citrus peel*** and vanilla. Add eggs 1 at a time, beating until just blended after each addition. Beat in sour cream. Pour filling into crust.

Bake cheesecake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.

For Topping:
Boil marmalade and 2 tsp. lemon juice in small saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Return cake to fridge and chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Serves 8 - 10.

***I trust my friend completely when she says you will probably want to leave the lime peel out of the recipe, but I included it to give you an option. She made it as per instructions the first time and just didn't like the harsh flavor the lime peel gave the cheesecake OR the green specks in the cake. She made it a second time and reduced the grated lime peel to only 1 tsp. and STILL just felt it didn't belong. She finally made it again (she was determined, to say the least!) leaving it out and that's how she's made it ever since! We had her version without the lime and it was GREAT!


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