Sweet Cheesecake Recipes
Fuzzy Navel Cheesecake
Yield: 12 to 18 servings
Ingredients
Cookie Crust
- 3/4 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
Filling
- 24 ounces cream cheese
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk (can be omitted)
- 1/2 cup frozen orange juice concentrate, thawed
- 1/4 cup peach schnapps
- 2 teaspoons lemon juice
- 1 1/4 teaspoons vanilla extract
Orange Marmalade Glaze
- 2/3 cup orange marmalade
- 3 tablespoons peach schnapps
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons frozen orange juice concentrate, thawed
- 2 teaspoons lemon juice
Instructions
Cookie Crust
- In amedium bowl, stir together flour and sugar.
- Add egg, butter and vanilla extract. Beat with electric mixer until well combined.
- With greased fingers press dough evenly onto bottom of greased 9 inch springform pan.
- Bake at 350 degrees for 12 to 15 minutes or until 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, peach schnapps, lemon juice and vanilla extract. Pour mixture over the crust.
- Bake at 350 degrees F for 15 minutes.
- Lower temperature to 200 degrees 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, overnight.
- Orange Marmalade Glaze: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more. Pour over cheesecake.
- Chill until serving time.