| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Melted butter |
| 1 |
tb |
Orange zest; chopped fine |
| 3 |
pk |
(8-oz) cream cheese |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 2 |
tb |
Orange liqueur |
| 2 |
tb |
Orange zest |
| 1 |
|
Orange; chopped into quarters |
| 1 |
lb |
Cranberries |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
CRUST
FILLING
TOPPING
From: Janet Morrissey <janetm@online1.magnus1.com>
Date: Wed, 29 Nov 1995 23:12:32 GMT
Combine graham cracker crumbs, sugar, butter, and orange zest. Press into
a 9-inch springform pan. Bake at 350 F for 10 minutes. Combine cream cheese
and sugar and blend well. Add flour. Add eggs, one at a time, blending
well after each addition. Stir in sour cream, Orange Liqueur, and orange
zest. Pour over crust and bake at 350 F for 40 minutes. Turn oven off and
let cheesecake cool down in the oven for 1 hour. Loosen edges and
refrigerate. Put orange pieces, cranberries, and sugar in food processor
and pulse until it reaches the desired consistency. Top cheesecake with
half of the mixture and pass the other half with the cake.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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