Fuzzy Navel Cheesecake
Yield
12 servingsPrep
35 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
butter
or margarine, softened |
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 3 | packages |
cream cheese
softened |
|
| ½ | cup |
orange juice, concentrated
thawed |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
peach schnapps
|
* |
| 5 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
lemon juice
|
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Glaze | |||
| ⅔ | cup |
orange marmalade
|
|
| 3 | tablespoons |
orange juice, concentrated
thawed |
|
| 1 ½ | tablespoons |
peach schnapps
|
* |
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
or margarine, softened |
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 3 | packages |
cream cheese
softened |
|
| 118 | ml |
orange juice, concentrated
thawed |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
peach schnapps
|
* |
| 25 | ml |
cornstarch
|
|
| 1E+1 | ml |
lemon juice
|
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| Glaze | |||
| 158 | ml |
orange marmalade
|
|
| 45 | ml |
orange juice, concentrated
thawed |
|
| 23 | ml |
peach schnapps
|
* |
| 23 | ml |
cornstarch
|
|
| 1E+1 | ml |
lemon juice
|
|
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.
