-Dottie Cross TMPJ72B
-COOKIE CRUST-
3/4 c Flour
2 1/2 tb Sugar
1 Egg, lightly beaten
1/4 c Butter or margarine, softene
1/2 ts Vanilla
FILLING
24 oz Cream cheese
3/4 c Sugar
1/4 c Sour cream
5 ts Cornstarch
3 Eggs
1 Egg yolk (can leave out)
1/2 c Frozen orange juice
– concentrate, thawed
1/4 c Peach schnapps
2 ts Emon juice
1 1/4 ts Vanilla extract
ORANGE MARMALADE GLAZE
2/3 c Orange marmalade
3 tb Peach schnapps
1 1/2 tb Cornstarch
1 1/2 tb Frozen orange juice
– concentrate, thawed
2 ts 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. From:
Dottie Cross Reformatted for MM by CLM, HCPM52C
Yields
12 Servings