INGREDIENTS

INSTRUCTIONS

For crust, in a medium mixing bowl stir together the 3/4 cup flour,
the 3 tablespoons sugar, and 1 teaspoon of the orange peel. Using a
pastry blender, cut in the 6 tablespoons margarine or butter till
mixture resembles coarse crumbs. Stir in the one beaten egg yolk.
Remove sides from an 8-inch springform pan. Press about one-third of
the dough onto the bottom of the pan. Cover the remaining dough and
set aside.  Bake bottom crust in a 375 degree oven about 7 minutes or
till  golden. Cool crust on springform pan bottom on a wire rack. Use
the 1  teaspoon margarine or butter to grease 1 1/2 inches up sides of
springform pan. Attach sides to bottom of springform pan. Press
remaining dough 1 1/2 inches up sides of pan, set aside.  For filling,
in a large mixing bowl beat cream cheese, the 1 cup  sugar, 2
tablespoons flour, vanilla, and remaining orange peel with  an electric
mixer on medium to high speed till combined. Add whole  eggs and one
egg yolk all at once. Beat on low speed just till  combined. Stir in
milk. Pour filling into crust-lined springform pan.  Bake on a shallow
pan in a 375 degree oven for 45 to 50 minutes or  till done.  Cool
cheesecake in springform pan on a wire rack for 15 minutes.  Using a
small metal spatula, loosen crust from sides of pan. Cool for  30
minutes more. Remove sides of the springform pan. Cool completely  then
chill at least 4 hours. To serve, spoon a little Brandied Berry  Sauce
on the cheesecake.  BRANDIED BERRY Sauce. In a small saucepan combine 1
1/2 cups  cranberries, 1 cup sugar, 1/2 cup orange juice, and dash
ground  cloves. Bring mixture to boiling, then reduce heat to medium.
Simmer,  uncovered, till cranberries pop. Stir together 1 tablespoon
cornstarch and 1 tablespoon cold water, stir into cranberry mixture.
Cook and stir till thickened and bubbly, then cook and stir for 2
minutes more. Stir in 2 tablespoons blackberry brandy or brandy. Cool
to room temperature. Makes about 1 1/2 cups.  NOTES : I doubled the
crust recipe and used a 9 1/2-inch springform  pan. The cheesecake
mixture I used the same as for the 8-inch pan.  Recipe by: Better Homes
& Gardens Old-Fashioned Home Baking Cookbook  Posted to MC-Recipe
Digest V1 #933 by hister@juno.com (Iris E.  Dunaway) on Nov 29, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 62.3mg
Sodium: 66.3mg
Potassium: 91.4mg
Carbohydrates: 106.5g
Fiber: 5.1g
Sugar: 37.7g
Protein: 2.7g