middie
Chef Extraordinaire
Crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon
3 tablespoons sugar
6 tablespoons butter, melted
Filling:
5 8oz. containers cream cheese, room temp
1 3/4 cup sugar
1/4 cup a.p. flour
2 teaspoons vanilla extract
1 1/2 teaspoon lemon, orange, or lime peel
6 large eggs
1/2 cup sour cream
Glaze and Topping:
1/2 teaspoon cornstarch or arrowroot
1/2 teaspoon butter
1/2 cup orange juice
1/3 cup each od sliced strawberries, blueberries, peaches, and kiwi
For crust combine crumbs with cinn. and sugar. mix in melted butter and press onto bottom and sides of 10 inch pringform pan. Set aside. Preheat oven to 500 degrees.
For filling beat cream cheese in large bowl scraping down sides to mix thoroughly. continue mixing on med-high speed and add sugar, flour, vanilla, and fruit peels. When thoroughly blended add eggs one at a time beating well after each addition. Blend in sour cream. Pour into unbaked crust. Bake at 500 for 12 minutes. Lower heat to 200 degrees and bake 60 minutes more. Turn heat off and let cake cool in oven for another hour. Remove cake from oven and cool at room temp. for 30 minutes. Cover and refridgerate overnight before topping with glaze and fruit.
When ready to glaze, in small saucepan mix cornstarch or arrowroot with butter. Heat until butter melts, but do NOT allow it to turn brown. Stir in the juice and bring to a boil over med. heat stirring constantly. Boil for one minute. Cool to room temp. spoon over cheesecake and top with fruit.
12 servings
1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon
3 tablespoons sugar
6 tablespoons butter, melted
Filling:
5 8oz. containers cream cheese, room temp
1 3/4 cup sugar
1/4 cup a.p. flour
2 teaspoons vanilla extract
1 1/2 teaspoon lemon, orange, or lime peel
6 large eggs
1/2 cup sour cream
Glaze and Topping:
1/2 teaspoon cornstarch or arrowroot
1/2 teaspoon butter
1/2 cup orange juice
1/3 cup each od sliced strawberries, blueberries, peaches, and kiwi
For crust combine crumbs with cinn. and sugar. mix in melted butter and press onto bottom and sides of 10 inch pringform pan. Set aside. Preheat oven to 500 degrees.
For filling beat cream cheese in large bowl scraping down sides to mix thoroughly. continue mixing on med-high speed and add sugar, flour, vanilla, and fruit peels. When thoroughly blended add eggs one at a time beating well after each addition. Blend in sour cream. Pour into unbaked crust. Bake at 500 for 12 minutes. Lower heat to 200 degrees and bake 60 minutes more. Turn heat off and let cake cool in oven for another hour. Remove cake from oven and cool at room temp. for 30 minutes. Cover and refridgerate overnight before topping with glaze and fruit.
When ready to glaze, in small saucepan mix cornstarch or arrowroot with butter. Heat until butter melts, but do NOT allow it to turn brown. Stir in the juice and bring to a boil over med. heat stirring constantly. Boil for one minute. Cool to room temp. spoon over cheesecake and top with fruit.
12 servings
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