| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
January 199 |
1 |
servings |
INGREDIENTS
| 30 |
|
Chocolate wafers; ground fine in a |
|
|
; blender or food |
|
|
; processor (1 3/4 |
|
|
; cups) , about |
| 1/2 |
|
Stick unsalted butter; melted (1/4 cup) |
| 1 1/2 |
lb |
Cream cheese; softened |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Sour cream at room temperature |
| 2 |
tb |
Freshly grated orange zest; (from about 4 navel |
|
|
; oranges) |
| 1/4 |
c |
Plus 2 tablespoons fresh orange juice |
| 2 |
tb |
Grand Marnier or other orange-flavored |
|
|
; liqueur |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
All-purpose flour |
| 4 |
lg |
Whol eggs |
| 1 |
lg |
Egg yolk |
| 3/4 |
c |
Orange and tangerine marmalade*; (about 7 1/2 ounces) |
INSTRUCTIONS
FOR CRUST
FOR FILLING
FOR GLAZE
*available at some specialty food shops.
Make crust:
In a small bowl stir together wafer crumbs and butter until combined
well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch
springform pan and chill crust 30 minutes.
Make filling:
Preheat oven to 300F.
In a bowl with an electric mixer beat cream cheese until light and
fluffy. Beat in sugar gradually until mixture is combined well. Beat
in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in
whole eggs and yolk, 1 at a time, beating well after each addition.
Wrap bottom and side of springform pan with three 14- by 12-inch
pieces of foil, 1 at a time, arranging each piece in a different
position to make sure foil is at least 1 1/2 inches up side all
around. Put pan in a large baking dish and pour filling into crust.
Put dish in middle of oven and with a measuring cup slowly add enough
water to it to reach 1/4 inch up side of springform pan, being
careful not to let any water inside foil. (Cooling in water bath
prevents cheesecake surface from cracking.)
Bake cheesecake 1 hour 15 minutes, or until edges are just set but
middle still trembles slightly. Turn off oven and let cheesecake
stand 1 hour (cheesecake will continue to set as it stands). Remove
dish from oven carefully and transfer cheesecake in pan to a rack to
cool completely. Remove foil and chill cheesecake, covered loosely, 6
hours or overnight.
Make glaze:
In a small saucepan melt marmalade over moderate heat, stirring, and
cool to warm.
Remove side of springform pan and spread marmalade evenly on top of
cheesecake. Chill cheesecake 2 hours (glaze will soften if served at
room temperature).
Gourmet January 1995
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