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JadziaDax · 06-21-2003, 04:20 AM

Sunburst Cheesecake

Ingredients
Crust
1 1/2 cups graham cracker crumbs, cinnamon or plain
1/2 teaspoon cinnamon
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Filling
40 ounces spreadable cream cheese
1 3/4 cups sugar
1/4 cup flour
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated lemon, orange or lime peel
6 large eggs
1/2 cup sour cream

Orange Glaze with Fresh Fruit Topping
1/2 tablespoon cornstarch or arrowroot
1/2 tablespoon unsalted butter
1/2 cup Horizon Organic orange juice
1/3 cup each, fresh: sliced strawberries, blueberries, sliced peaches, sliced kiwis

Preparation
Crust
Combine graham cracker crumbs with cinnamon and sugar. Mix in melted butter. Press into bottom and sides of 10-inch springform pan.

Filling
Preset oven to 500° F. Bring cream cheese to room temperature.

In large bowl, beat cream cheese, scraping down sides of bowl so cheese is mixed thoroughly.

Continuing to mix on medium high speed, add sugar, flour, vanilla and lemon, orange or lime peel.

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° F for 12 minutes. Lower heat to 200° F and bake 60 more minutes. Turn off heat and cool in oven 60 minutes. Remove from oven and cool at room temperature for 30 minutes before refrigerating.

Cover and refrigerate overnight before topping with glaze and fruit.

Orange Glaze
In small saucepan, mix cornstarch or arrowroot with butter.

Heat until butter melts, but do not allow to brown.

Stir in orange juice.

Bring to boil over medium heat, stirring constantly. Boil one minute. Cool to room temperature.

Spoon over cooled cheesecake and top with fresh fruit.

06-21-2003, 04:20 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - June 21 (sunburst cheesecake) Sunburst Cheesecake Ingredients Crust 1 1/2 cups graham cracker crumbs, cinnamon or plain 1/2 teaspoon cinnamon 3 tablespoons sugar 6 tablespoons unsalted butter, melted Filling 40 ounces spreadable cream cheese 1 3/4 cups sugar 1/4 cup flour 2 teaspoons pure vanilla extract 1 1/2 teaspoons freshly grated lemon, orange or lime peel 6 large eggs 1/2 cup sour cream Orange Glaze with Fresh Fruit Topping 1/2 tablespoon cornstarch or arrowroot 1/2 tablespoon unsalted butter 1/2 cup Horizon Organic orange juice 1/3 cup each, fresh: sliced strawberries, blueberries, sliced peaches, sliced kiwis Preparation Crust Combine graham cracker crumbs with cinnamon and sugar. Mix in melted butter. Press into bottom and sides of 10-inch springform pan. Filling Preset oven to 500° F. Bring cream cheese to room temperature. In large bowl, beat cream cheese, scraping down sides of bowl so cheese is mixed thoroughly. Continuing to mix on medium high speed, add sugar, flour, vanilla and lemon, orange or lime peel. 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° F for 12 minutes. Lower heat to 200° F and bake 60 more minutes. Turn off heat and cool in oven 60 minutes. Remove from oven and cool at room temperature for 30 minutes before refrigerating. Cover and refrigerate overnight before topping with glaze and fruit. Orange Glaze In small saucepan, mix cornstarch or arrowroot with butter. Heat until butter melts, but do not allow to brown. Stir in orange juice. Bring to boil over medium heat, stirring constantly. Boil one minute. Cool to room temperature. Spoon over cooled cheesecake and top with fresh fruit.