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Fuzzy
Navel Cheesecake
Ingredients
Crust
- 3/4 cup flour
- 1/4 cup butter or
margarine; softened
- 3 tablespoons
sugar
- 1/2 teaspoon vanilla
- 2 large eggs
Glaze
- 2/3 cup orange
marmalade
- 3 tablespoons
frozen orange juice concentrate; thawed
- 1 1/2 tablespoons
peach schnapps
- 1 1/2 tablespoons
cornstarch
- 2 teaspoons lemon
juice
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Filling
- 3 packages (8
oz.) cream cheese; softened
- 1/2 cup frozen
concentrate orange juice; thawed
- 3/4 cup sugar
- 1/4 cup sour
cream
- 1/4 cup peach
schnapps
- 5 teaspoons
cornstarch
- 2 teaspoons lemon
juice
- 3 large eggs
- 1 1/2 teaspoons
vanilla extract
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Method
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 spring form
pan. Bake at 350°F for 12 to 15 minutes or until lightly browned.
Remove from oven and se aside.
Filling:
In large bowl combine first 4 ingredients. Beat with electric mixer
until smooth. Add eggs one at a time, beating after each addition. Beat
in orange juice, schnapps, lemon juice and vanilla. Pour mixture over
crust. Bake at 350°F for 15 minutes. Lower temperature to 200°F 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, over night.
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.
Yield:12
to 18 servings
This is a
great tasting dessert to make for the holidays. Can be made the day
before and can serve up to 18.
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