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Oven Temp. ~ 325º
Baking Time ~ 50 to 60 minutes
Pan size ~ 9 inch spring form pan
Servings ~ 12 |
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Snappy Citrus Cheesecake
Impress your family with this snappy citrus cheesecake.
Crust
2 cups finely crushed gingersnaps
3 tablespoons butter, melted
Filling
3 { 8 ounce } package cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated orange peel
Topping
1/2 cup water
1/2 cup frozen orange juice concentrate, thawed
1/3 cup sugar
1 tablespoon cornstarch
1 . Heat oven to 325°F. In medium bowl, combine crust ingredients;
mix well. Press in bottom and 2 inches up sides of ungreased 9 inch
springform pan.
2 . In large bowl, beat cream cheese until light and fluffy.
Gradually add 1 cup sugar, beating well. Add eggs one at a time,
beating just until blended. Add orange peel; blend well. Pour into
crust lined pan.
3 . Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1
hour or until completely cooled.
4 . In small saucepan, combine all topping ingredients; mix well.
Cook over medium heat until bubbly and thickened, stirring
constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at
least 3 hours before serving. |
