Tangerine Cheesecake
Yield
1 cakePrep
25 minCook
35 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
graham crackers/wafers
crushed |
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
tangerine juice
|
* |
| 1 | tablespoon |
tangerine peel
grated |
* |
| Topping | |||
| 1 ½ | cups |
sour cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham crackers/wafers
crushed |
*
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
tangerine juice
|
* |
| 15 | ml |
tangerine peel
grated |
* |
| Topping | |||
| 355 | ml |
sour cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Combine first 3 ingredients thoroughly.
Press into bottom and sides of 8 x 3 spring form pan.
Bake 5 minutes and cool; (350 degree F oven).
Now, turn oven to 250 degrees.
Place 1 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.
Now, turn oven to 350℉ (180℃).
Thoroughly combine topping ingreidents.
Let stand at room temperature.
Gently spread over warm cake.
Return to preheat 350℉ (180℃) F oven for 10 minutes.
Partly cool on wire rack.
Refrigerate overnight, if possible.
