Cheesecake-Tangerine Cheesecake
Source of Recipe
Manna to Mousse
Recipe Introduction
I ALWAYS sub the sour cream topping with Tangerine Curd.
List of Ingredients
Crust:
1 cup Graham Crackers, crushed
2 Tablespoons butter, melted
2 Tablespoons, sugar
Filling:
24 ounces cream cheese (3 8-ounce packages)
2 Tablespoons tangerine juice
4 eggs
1 Tablespoon tangerine peel, grated
1 cup sugar
Topping:
1 1/2 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla
2 Tablespoons tangerine juice, freshly squeezed
Recipe
Combine first 3 ingredients thoroughly. Press into bottom and sides of 9" springform pan. Bake 5 minute and cool; (350 degree F oven). Turn oven to 250 F.
Place 1 8-ounce package cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let cake tand in oven 45 minutes and then remove.
Turn oven to 350 degrees F. Thoroughly combine topping ingredients. Let stand at room temperature. Gently spread over warm cake Return to preheated 350 degree F oven for 10 minutes. Partly cool on wire rack. Refrigerate overnight.
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