Cheesecake, Tangerine
Source of Recipe
from all easy cookin
Cheesecake, Tangerine
crust:
1 cup Graham Crackers --Crushed
2 tablespoons Melted Butter
2 tablespoons Sugar
filling:
24 ounces Cream Cheese -- Softened
2 tablespoons Tangerine Juice
4 Eggs
1 tablespoon Grated Tangerine Peel
1 cup Sugar
topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
2 teaspoons Vanilla
2 tablespoons Tangerine Juice -- freshly squeezed
Combine first 3 ingredients thoroughly. Press into bottom and sides of 9"
springform pan. Bake 5 minutes and cool; (350 degrees F. oven). Turn oven to
250 degrees 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 stand 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.
Makes 12 servings.
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