Ingredients Jump to Instructions ↓

  1. Orange-Topped Cheesecake

  2. Serves 12 3 T graham cracker crumbs

  3. 8 oz pkg. cream cheese

  4. 3/4 c sugar

  5. 15 oz ricotta cheese

  6. 1/3 c frozen orange juice concentrate, thawed

  7. 8 oz carton plain yogurt

  8. 2 T all purpose flour

  9. 3 eggs or 3/4 c egg product

  10. 2/3 c orange juice

  11. 1 tsp cornstarch

  12. 2 oranges, peeled, sliced, halved and seeded

  13. orange peel curls and mint sprigs

  14. 1 inch up sides of a

  15. 9" springform pan. Sprinkle

  16. graham cracker crumbs over greased area. Set aside.

  17. In a bowl, beat the cream cheese with electric mixer for 30 seconds.

  18. Add sugar and beat until combined.

  19. Add ricotta cheese, yogurt, 1/3 cup concentrate, and flour.

  20. Beat until combined. Add eggs. Beat on low speed just until combined.

  21. Pour into prepared pan. Place on a baking sheet and bake at 325

  22. degrees for 45-50 minutes or until center is nearly set when gently

  23. 15 minutes; loosen crust from sides, cool for 30 more

  24. minutes; remove sides of pan. Cool completely and chill for 4 hours.

  25. For glaze; combine orange juice and corn starch in sauce pan.

  26. Cook and stir over medium heat until thick and bubbly; cook and stir for another 2 minutes. Transfer to a bowl. Cover and let cool.

  27. Arrange orange slices on top of cake to serve. Stir glaze and spoon over orange slices. Garnish with orange peel and mint sprigs.


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