Tangerine  Cheesecake 

Ingredients

• 1 (8 by 3 inch) cracker crust in a spring form pan.

• 3 (8 oz. packages) softened cream cheese

• 4 large eggs

• 1 cup sugar

• 2 tablespoons freshly squeezed tangerine juice

• 1 tablespoon tangerine peel

Topping

• 1 1/2 cups sour cream

• 2 teaspoons vanilla

• 2 tablespoons sugar

Method

Preheat oven to 250°F. 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 for 45 minutes and then remove. Turn oven to 350°F. Thoroughly combine topping ingredients. Let stand at room temperature. Gently spread over warm cake, and bake for 10 minutes. Refrigerate over night before serving.