3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
Combine crumbs with sugar; mix in melted butter until well moistened.
Pat into a 7- inch springform pan.
In a medium bowl, cream together the cream cheese and sugar. Add
eggs and yolk and beat for about 3 minutes on medium with a handheld
electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat
for another 2 minutes. Pour batter into prepared crust; place on a rack
or aluminum foil ring in the crockery cooker (so it doesn't rest on the
bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn
off and leave for 1 to 2 hours, until cool enough to remove. Cool
completely and remove the sides of the pan. Chill before serving, and
store leftovers in the refrigerator.
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