When you make this Orange Cheesecake, make it the day before you need it. Cheesecake always tastes better when it has time to chill.
Orange Cheesecake Recipe
Orange Cheesecake
Crust: 2 cups finely crushed gingersnaps cookies
3 Tbsp. butter, melted
Filling: 3 (8 oz.) package cream cheese, softened
1 cup sugar
3 eggs
1 Tbsp. grated orange peel
Topping: ½ cup water
¼ cup frozen orange juice concentrate, thawed
1/3 cup sugar
1 Tbsp. cornstarch
Heat oven to 325 F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition. Add orange peel; blend well. Pour into crust lined pan.
Bake at 325 F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours or overnight before serving. Garnish as desired. 16 servings
(Recipe for the Orange Cheesecake was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)
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You can double or quad this reipceSupreme Strawberry ToppingINGREDIENTS:1 pint strawberries, cleaned and stemmed1/3 cup white sugar1 teaspoon vanillaDIRECTIONS:Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.