 Summary
The combination of two great desserts. Amazing coupling and flavor.
Cookware used in Recipe
 Large Cookie Sheet View
 10 inch Pie Pan View
Prep Time
20 Minutes
Servings
12 - 14
Crust:
3 cups vanilla wafer crumbs (1 box, crumbled)
¾ cup butter melted
6 Tbls. brown sugar
Filling:
48 ozs. cream cheese, softened
1 ½ cups granulated sugar
6 Tbls. sour cream
6 eggs
¾ cup heavy cream
4 tsps. grated orange peel
Boiling water (for Baking)
¾ cup granulated sugar (for topping)
Preheat oven to 350o F. In a bowl, mix the vanilla wafer crumbs, butter and brown sugar until well-blended. Pat the wafer mixture into the bottom and sides of a 10'' Pie pan or use a springform pan Set aside. In another bowl, mix the cream cheese, 1 ½ cups sugar and sour cream on medium speed until the mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
Pour the cream cheese mixture into the 10'' Pie Pan or the spring-form pan. Place the springform pan into the a larger pan. Add boiling water to the larger pan to cover halfway up the sides of the springform pan. Bake for 50 min. or until set. Carefully remove the springform pan from the water and let cool at room temperature for 30 minutes. Refrigerate for 3 hours. Remove the cake from the springform pan. Sprinkle the remaining sugar on top of the cheesecake. Broil 4 to 6 inches from heat 1 to 1-½ minutes or until topping is hot and bubbly. Broil under the broiler until sugar melts and browns (be careful not to burn the sugar), or melt the sugar with a cooking torch. Serve immediately. Store leftover cheesecake in refrigerator. The cheesecake may be served with fresh or frozen blueberries, strawberries or my favorite cherries. |
