Orange Cheesecake Recipe
Ingredients
| 1 1/2 caps vanilla wafer crumbs (about 36 wafers) | ||
| Butter margarine | 1/4 Cup (16 tbs), melted | |
| Cream cheese package | 3 , softened | |
| Evaporated milk | 1 Can (10oz) | |
| 1/4 cup frozen orange juice concentrate, thawed | ||
| Eggs | 3 | |
| Orange rind | 1 Teaspoon, grated | |
| Fresh orange sections | ||
| Orange Glaze | ||
Directions
Preheat oven to 300°.
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add juice concentrate, eggs and rind; mix well.
Pour into prepared pan.
Bake 55 to 60 minutes or until set.
Cool.
Top with orange sections, then Orange Glaze.
Chill thoroughly.
Refrigerate leftovers.
Orange Glaze: In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch.
Add 1/2 cup orange juice and 1/4 teaspoon grated orange rind; mix well.
Over medium heat, cook and stir until thickened.
Remove from heat; cool slightly.
(For 13x9-inch pan, double all glaze ingredients.)
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add juice concentrate, eggs and rind; mix well.
Pour into prepared pan.
Bake 55 to 60 minutes or until set.
Cool.
Top with orange sections, then Orange Glaze.
Chill thoroughly.
Refrigerate leftovers.
Orange Glaze: In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch.
Add 1/2 cup orange juice and 1/4 teaspoon grated orange rind; mix well.
Over medium heat, cook and stir until thickened.
Remove from heat; cool slightly.
(For 13x9-inch pan, double all glaze ingredients.)
Chef
