Tangerine cheesecake

 
                            TANGERINE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -FJVS25A
                         -----CRUST-----
    1       c            Graham Crackers -- Crushed
    2       tb           Sugar
    2       tb           Melted Butter
                         -----FILLING-----
    3       pk           8 oz. Cream Cheese -- Softened
    4       x            Eggs
    1       c            Sugar
    2       tb           Tangerine Juice*
    1       tb           Grated Tangerine Peel
                         -----TOPPING-----
    1 1/2   c            Sour Cream
    2       ts           Vanilla
    2       tb           Sugar
 
   *INGREDIENT LIST SHOULD READ: 2 tbsps. freshly
   squeezed Tangerine Juice. Combine first 3 ingredients
   thoroughly. Press into bottom and sides of 8 x 3
   spring form pan. Bake 5 minutes and cool; (350 degrees
   oven). Now, turn oven to 250 degrees. Place 1 pkg.
   cream cheese and 1 egg in large mixer bowl; beat
   thoroughly. Repeat with remaining cheese and eggs,
   beating well after each addition. Gradually add sugar
   alternately with juice. Beat at medium speed for 10
   minutes. Stir in peel. Pour into crust and bake 25
   minutes. Turn off heat; let cake stand in oven 45
   minutes and then remove. Now, turn oven to 350
   degrees. Thoroughly combine topping ingreidents. Let
   stand at room temperature. Gently spread over warm
   cake. Return to preheat 350 degree oven for 10
   minutes. Partly cool on wire rack. Refrigerate
   overnight, if possible. I have never tried this
   recipe, but sounds great!!
   
   Comes from "From Manna to Mousse" cookbook. Marilyn
   Sultar
  
 
 
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