Blue Ribbon Cheesecake
Yield
1 cakePrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | stick |
butter
melted |
|
| 3 | tablespoons |
sugar
|
|
| 24 | ounces |
cream cheese
room temperature |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
room temperature |
|
| ½ | cup |
butter
melted, cooled |
|
| ⅛ | teaspoon |
orange extract
|
*
|
| 1 | x |
orange zest
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 113 | g |
butter
melted |
|
| 45 | ml |
sugar
|
|
| 693.6 | ml/g |
cream cheese
room temperature |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
room temperature |
|
| 118 | ml |
butter
melted, cooled |
|
| 0.6 | ml |
orange extract
|
*
|
| 1 | x |
orange zest
grated, for garnish |
*
|
Directions
Combine crumbs, butter and sugar.
Press mixture evenly onto bottom and sides of a 9 inch springform pan.
Preheat oven to 450℉ (230℃).
Beat together cream cheese and sugar until light and fluffy.
Add eggs, 1 at a time, beating after each addition.
Blend in butter and orange extract.
Turn mixture into pan and bake 15 minutes.
Cool.
Refrigerate at least 12 hours before serving.
Remove sides of pan.
Garnish with grated orange peel. Serve chilled.
