Ingredients: |
Ingredients: CRUST
1 cup blanched slivered almonds
6 whole graham crackers, broken into pieces
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
FILLING
1-1/2 pounds cream cheese, room temperature
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 tablespoons grated orange peel
1/2 cup sour cream
3-1/2 tablespoons orange juice
1 teaspoon vanilla extract
4 large eggs
2 tablespoons poppy seeds
TOPPING
1-1/2 cups sour cream
2 tablespoons orange juice
1-1/2 tablespoons sugar
Raspberry Sauce
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Directions: |
Directions:For Crust: Position rack in center of over and preheat to 350º. Finely grind almonds, graham crackers and sugar in processor. Add butter and process until crumbs are evenly moistened. Press crumb mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan with 2-1/2 inch-high sides. Bake until crust is slightly puffed about 8 minutes. Cool on rack. Maintain oven temperature.
For Filing: Using electric mixer, beat cream cheese, sugar, butter and orange peel in large bowl until smooth. Add sour cream, orange juice and vanilla and beat until just blended. Beat in eggs 1 at a time. Mix in poppy seeds.
Pour filling into crust-lined pan (filling will dover crust and part of pan sides). Bake cake 20 minutes. Reduce oven temperature to 300º. Bake 20 minutes longer. Reduce oven temperature to 250º. Bake cake until barely set in center, about 55 minutes longer.
Meanwhile, prepare topping: Blend sour cream with orange juice and sugar. Spoon topping over , bake about 8 minutes
Serve with raspberry sauce
Raspberry Sauce
4 cups fresh raspberries or unsweetened frozen, thawed
1/4 cup orange juice
6 tablespoons sugar
Puree berries and juice in processor, strain add sugar to taste, stirring to issolve. |
This recipe for Orange Poppyseed Cheesecake is from