January 14, 2014
Categories: Desserts, Cakes, Cheese, Orange, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Kwanzaa Labor Day, Mothers Day, New Years, Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, more
"I'm totally in love with cheesecakes (well who isn't?) I came across this recipe and hopefully be making it soon. You will need 3 large oranges for this recipe"
- Serving Size: 1 (114.7 g)
- Calories 301.5
- Total Fat - 20.8 g
- Saturated Fat - 11.5 g
- Cholesterol - 107.7 mg
- Sodium - 330.6 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 0.1 g
- Sugars - 20.6 g
- Protein - 6.9 g
- Calcium - 62.8 mg
- Iron - 0.5 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat the oven to 350 F. grease a 8-9 inch springform pan.
Crust; Combine graham crumbs with butter and press evenly over the bottom of your pan. Bake for 10 minutes, set aside to cool.
Filling; Turn down the oven to 275 F (140°).
Strain 1 1/4 cups fresh orange juice through a strainer.
In a bowl, place the cream cheese, sour cream and the sugar and mix well until creamy.
In bowl of an electric mixer beat the eggs until frothy and add to the cheese batter. Add in grated rind and strained 1 1/4 cups orange juice and mix until incorporated.
Pour the filling on the crust and spread evenly.
Bake 1 hour 15 minutes or until center is almost set.
Turn off the oven, leave the cake inside to cool.
Once cooled place in the fridge overnight (24 hours).
To serve, remove springform sides of pan. sprinkle with toasted almond slices and drizzle with melted chocolate.
No special items needed.