Ultimate Sour Cream Cheesecake

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Melted butter
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Cinnamon
		Filling
2 lbs	908g / 32oz	Cream cheese - softened
1 1/2 cups	297g / 10oz	Sugar
2 tablespoons	30ml	Flour
2 teaspoons	10ml	Vanilla
3		Eggs
1 cup	237ml	Knudsen sour cream
		Topping
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Orange juice
1/4 cup	59ml	Lemon juice
2		Navel oranges

Recipe Instructions

In medium bowl, mix crust ingredients. Press onto bottom and up sides of 9-inch springform pan; set aside.

To make filling, in mixer bowl beat cream cheese until smooth. Mix in sugar, flour, and vanilla to blend. Add eggs, one at a time, beating well after each addition. Stir in sour cream to blend thoroughly. Pour into prepared crust; smooth top.

Bake in 450 degree oven 10 minutes. Reduce heat to 250 degrees and bake 1 hour longer. Turn off oven; cool completely in oven with door ajar. Chill.

Meanwhile, prepare topping. In 2- to 2 1/2-quart enamel or stainless-steel saucepan mix sugar, orange juice, and lemon juice; bring to boil, reduce heat and simmer 10 minutes. Cut oranges into 1/4-inch slices. Add to syrup and simmer 10 to 15 minutes longer until slices are translucent.

With slotted spoon, carefully remove slices from syrup; place on racks to cool completely. Halve slices; arrange on top of cake. Cut cheesecake into wedges to serve. This recipe makes one 9-inch cake.

Source:
THE VERY BEST RECIPES by Knudsen - (cookbooklet by mail) - Send $5.45 check or money order to - Knudsen, The Very Best Recipes, P.O. Box 100, St. Cloud, MN 57302 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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