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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Satsuma Orange Cheesecake Recipe

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This recipe for Satsuma Orange Cheesecake is from Nutritiously Delicious, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1/4 tsp baking powder
1/8 tsp salt
3 tsp sugar
3 tsp butter, softened
1 large egg yolk

FILLING:
1 1/2 c (12 ounces) fat-free cream cheese, softened
1 c (8 ounces) 1/3-less-fat cream cheese, softened
3/4 c sugar
3/4 c fat-free sour cream
2 tbsp grated satsuma orange rind
1/4 c fresh satsuma orange juice
4 large eggs
Directions:
Directions:
1. Preheat oven to 325°.

2. To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan. Bake at 325° for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.

4. Combine cream cheeses in food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Parties and holidays are not the same without cheesecake, although we know it is usually very rich and filled with calories.
Here is a lighter version for you to try

 

 

 

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