Fuzzy Navel Cheesecake
Submitted by ayura
Fuzzy Navel cheesecake flavored with peach schnapps and orange juice concentrate on a homemade cookie crust, topped with an orange marmalade glaze. A cocktail-inspired dessert.
YIELD
12 servingsPREP
35 minCOOK
1 hrsREADY
10 hrsNamed after the classic cocktail, this cheesecake combines peach schnapps and orange juice concentrate right in the filling for a fruity, boozy flavor that’s unmistakably Fuzzy Navel. The orange marmalade glaze on top doubles down on the citrus.
The crust is a homemade cookie dough pressed into a springform pan and pre-baked until golden. It’s sturdier and more flavorful than a standard graham cracker crust, which makes sense for a filling this heavy.
Three packages of cream cheese form the base, enriched with sour cream for tanginess and cornstarch for structure. Eggs go in one at a time, and this gradual addition is key. Dumping them all in at once introduces too much air, which causes cracks during baking.
The two-temperature bake is smart: 15 minutes at higher heat to set the surface, then over an hour at low heat to cook the center through gently without overbrowning or cracking. When it’s done, the center should look matte, not shiny or wet.
Run a knife around the edge immediately after pulling it from the oven. This prevents the cake from cracking as it contracts during cooling.
Chef Tips
- Chill uncovered overnight. Covering traps moisture and makes the surface tacky.
- All dairy should be at room temperature before mixing. Cold cream cheese leaves lumps that won’t smooth out.
- Don’t open the oven during the low-temperature bake. Temperature swings cause cracking.
Variations
- Top with fresh sliced peaches arranged over the glaze for a showstopping presentation.
- Replace peach schnapps with Chambord for a raspberry-orange version.
- Skip the glaze and top with whipped cream and a dusting of orange zest for a simpler finish.
Ingredients
Directions
COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg, butter and vanilla.
Beat with electric mixer until well combined.
With greased fingers press dough evenly onto bottom of greased 9 inch springform pan.
Bake at 350℉ (180℃) for 12 to 15 minutes or til lightly browned.
Remove from oven and set aside.
FILLING: In large bowl combine first 4 ingredients. Beat with electric mixer until smooth.
Add eggs and yolk, one at a time, beating well after each addition.
Beat in orange juice, schnapps, lemon juice and vanilla.
Pour mixture over the crust.
Bake at 350℉ (180℃) for 15 minutes.
Lower temperature to 200 degrees and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet.
Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.
GLAZE: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.
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