HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Sunshine Citrus Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 16 gingersnap cookies, broken into pieces 8 graham crackers, broken into pieces 1 tsp. finely grated orange peel 1 tsp. finely grated lemon peel 1/4 cup sugar 1/4 cup melted butter Filling: 1 pound cream cheese, room temperature 1 cup sugar 1 tbsp. finely grated orange peel 1 tbsp. finely grated lemon peel 3 tbsp. all purpose flour 4 large eggs 1/4 tsp. salt 3 tbsp. lemon juice 1 tbsp. orange juice 1 cup heavy or whipping cream Topping: 1 1/2 cups sour cream 2 tbsp. sugar 1/4 tsp. vanilla extract Directions For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Combine gingersnaps, graham crackers, orange and lemon peels and sugar in a food processor. Process until crumbs form. Add melted butter and blend until evenly moistened. Press the crust mixture into the bottom and 1 1/2 inches up sides of the prepared pan. Refrigerate crust while preparing filling. For Filling: Preheat oven to 300 degrees. Beat together cream cheese, sugar, orange and lemon peels and flour in a large bowl until smooth. Beat in eggs one at a time. Blend in salt, lemon juice, orange juice and cream. Pour the filling over the prepared crust. Place the cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake about 60 to 75 minutes until set and golden brown. Remove cheesecake from the water bath. Discard foil and refrigerate cheesecake 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream, sugar and vanilla in a small bowl until smooth. Spread the topping evenly over the cheesecake. Bake 8 minutes. Refrigerate cheesecake overnight. Run a knife around the inside edges of the springform pan. Remove pan sides. Slice cheesecake with a warm knife. Serves 10 to 12. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Tomatoe Preserves •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Mini Pineapple Upside Down Cakes •   Double Cheese Mascarpone Cheesecake •   Christmas Eggnog Cheesecake •   Double Berry Cheesecake •   Sallie's Simple Chocolate Peanut Butter Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

© 2006 - RecipeQuick.com - Contact Us