| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
2 |
Servings |
INGREDIENTS
|
|
-FJVS25A |
| 1 |
c |
Graham Crackers; Crushed |
| 2 |
tb |
Sugar |
| 2 |
tb |
Melted Butter |
| 3 |
pk |
8 oz. Cream Cheese; Softened |
| 4 |
x |
Eggs |
| 1 |
c |
Sugar |
| 2 |
tb |
Tangerine Juice* |
| 1 |
tb |
Grated Tangerine Peel |
| 1 1/2 |
c |
Sour Cream |
| 2 |
ts |
Vanilla |
| 2 |
tb |
Sugar |
INSTRUCTIONS
CRUST
FILLING
TOPPING
*INGREDIENT LIST SHOULD READ: 2 tbsps. freshly squeezed Tangerine Juice.
Combine first 3 ingredients thoroughly. Press into bottom and sides of 8 x
3 spring form pan. Bake 5 minutes and cool; (350 degrees oven). Now, turn
oven to 250 degrees. Place 1 pkg. cream cheese and 1 egg in large mixer
bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well
after each addition. Gradually add sugar alternately with juice. Beat at
medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25
minutes. Turn off heat; let cake stand in oven 45 minutes and then remove.
Now, turn oven to 350 degrees. Thoroughly combine topping ingreidents. Let
stand at room temperature. Gently spread over warm cake. Return to preheat
350 degree oven for 10 minutes. Partly cool on wire rack. Refrigerate
overnight, if possible. I have never tried this recipe, but sounds great!!
Comes from "From Manna to Mousse" cookbook. Marilyn Sultar
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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