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Palm Beach Fresh Orange Cheesecake Recipe
|Vanilla pound cake crumbs||1⁄2 Cup (8 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 Cup (16 tbs)|
|Orange rind||1 Tablespoon, grated (Fresh)|
Serving size: Complete recipe
Calories 3590 Calories from Fat 2277
% Daily Value*
Total Fat 259 g397.8%
Saturated Fat 139.2 g695.8%
Trans Fat 0 g
Cholesterol 1609.3 mg
Sodium 2593.3 mg108.1%
Total Carbohydrates 264 g87.8%
Dietary Fiber 2.1 g8.2%
Sugars 232.1 g
Protein 67 g134.2%
Vitamin A 194.9% Vitamin C 34%
Calcium 80.6% Iron 35.9%
*Based on a 2000 Calorie diet
Add eggs and mix until just combined.
Grease the bottom and sides of a 7-inch cheesecake pan.
Sprinkle crumbs evenly over bottom.
Pour egg mixture into crust.
Bake in a water bath at 325° in a preheated oven for about 50-60 minutes or until top is browned and center is slightly puffed.
Remove from water bath.
Cool at room temperature at least 1 1/2 hours before unmolding.
Invert onto a flat pan and invert again onto serving dish.
Refrigerate overnight before cutting.
Variation: Substitute lemon rind for orange rind.