"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Orange Cheesecake Recipe

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This recipe for Orange Cheesecake, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Peters
Added: Thursday, January 8, 2009


1 cup graham cracker crumbs
1/3 cup butter
1/4 cup sugar
1 cup orange juice
1/4 cup water
2 (.25 oz) envelope unflavored gelatin
1-1/2 cups sugar
5 eggs
1 tbsp grated orange peel
1/2 cup butter
2 (8 oz) pkg cream cheese
1/2 cup heavy whipping cream

Stir together graham cracker crumbs, melted butter, and !/4 cup sugar in medium bowl. Press onto bottom of ungreased 9" springform pan. Set aside.
Combine orange juice and water in 2 quart saucepan; sprinkle with gelatin. Let stand for 5 minutes to soften. Add sugar, eggs, and orange peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). Do not boil. set aside.
Combine 1/2 cup butter and cream cheese in large mixing bowl. Beat at medium speed, gradually adding hot orange mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).
Beat 1/2 cup chilled whipping cream in chilled small bowl at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Gently stir into orange mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours).
Loosen sides of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream, orange slices, and mint leafs, if desired. Store refrigerated.




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