Orange Cheesecake

By VerneJ

From: The Times Magazine (May 21, 1975)

Ingredients

• Crust:
• 1 cup sifted flour
• 1/4 cup sugar
• 1 tbsp. grated orange rind
• 1/2 cup butter or margarine
• 1 egg yolk
• 1/2 tsp. vanilla
• Filling:
• 5 8-oz. pkgs. cream cheese
• 1 3/4 cup sugar
• 3 tbsp. flour
• 1 tbsp. grated orange rind
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 5 eggs
• 2 egg yolks
• 1/4 cp frozen orange juice concentrate, thawed

Preparation

Step 1

To make crust: Combine flour, sugar and grated orange rind. Cut in butter until mixture resembles coarse meal. Add egg yolk and vanilla; blend well. Pat one-third of the dough on the bottom of a 9-inch springform pan. Bake at 400° for 5 minutes or until golden brown. Cool. Pat remaining dough evenly around sides to a half-inch of the top.

To make filling: Have cream cheese at room temperature. Combine cheese, sugar, flour, orange rind, salt and vanilla in a large bowl. Beat with electric mixer at low speed until smooth. Beat in eggs and egg yolks, one at a time, beating well after each addition. Stir in undiluted orange concentrate. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake at 400° for 8-10 minutes or until crust browns lightly. Reduce heat to 225° and bake for 1 hour and 20 minutes longer. Cool slowly at room temperature then refrigerate. Garnish with orange sections and mint sprigs.