 |
Fuzzy Navel Cheesecake
* Exported from MasterCook *
Fuzzy Navel Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----CRUST----
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 large egg
-----FILLING-----
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 teaspoons cornstarch
2 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons vanilla extract
-----GLAZE-----
2/3 cup orange marmalade
3 tablespoons frozen orange juice concentrate -- thawed
1 1/2 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice
COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,
butter and vanilla. Beat with electric mixer until well combined. With
greased fingers press dough evenly onto bottom of greased 9" springform
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove
from oven and set aside. (Can also use 8-oz. package refrigerated sugar
cookie dough.)
FILLING: In large bowl combine first 4 ingredients. Beat with electric
mixer until smooth. Add eggs and yolk, one at a time, beating well after
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower
temperature to 200 degrees and bake for an additional hour and 10 minutes,
or until center no longer looks shiny or wet. Remove cake from oven and run
a knife around the edge of pan.
Chill, uncovered, overnight.
GLAZE: In small saucepan, combine all ingredients. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.
Chill until serving time. Makes 12-18 servings.
Shared by Deb, Posted to Fabfood 11/98
Contributor: The Hemmy Family
- - - - - - - - - - - - - - - - - -
NOTES : Recipes-R-Us, dougsDelights 7/99
|
|
