3/4 c All-purpose flour
3 tb Sugar
1 1/2 ts Orange peel; finely shredded
6 tb Margarine or butter
1 Egg yolk; beaten
1 ts Margarine or butter
3 pk Cream cheese (8 oz. ea);
-softened
1 c Sugar
2 tb All-purpose flour
1 ts Vanilla
2 Eggs
1 Egg yolk
1/4 c Milk
BRANDIED BERRY SAUCE
1 1/2 c Fresh cranberries
1 c Sugar
1/2 c Orange juice
1 ds Ground cloves
1 tb Cornstarch
1 tb Cold water
2 tb Blackberry brandy or brandy
For crust, in a medium mixing bowl stir together the 3/4 cup flour, the 3
tablespoons sugar, and 1 teaspoon of the orange peel. Using a pastry
blender, cut in the 6 tablespoons margarine or butter till mixture
resembles coarse crumbs. Stir in the one beaten egg yolk. Remove sides from
an 8-inch springform pan. Press about one-third of the dough onto the
bottom of the pan. Cover the remaining dough and set aside.
Bake bottom crust in a 375 degree oven about 7 minutes or till golden. Cool
crust on springform pan bottom on a wire rack. Use the 1 teaspoon margarine
or butter to grease 1 1/2 inches up sides of springform pan. Attach sides
to bottom of springform pan. Press remaining dough 1 1/2 inches up sides of
pan, set aside.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, 2
tablespoons flour, vanilla, and remaining orange peel with an electric
mixer on medium to high speed till combined. Add whole eggs and one egg
yolk all at once. Beat on low speed just till combined. Stir in milk. Pour
filling into crust-lined springform pan. Bake on a shallow pan in a 375
degree oven for 45 to 50 minutes or till done.
Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a
small metal spatula, loosen crust from sides of pan. Cool for 30 minutes
more. Remove sides of the springform pan. Cool completely then chill at
least 4 hours. To serve, spoon a little Brandied Berry Sauce on the
cheesecake.
BRANDIED BERRY Sauce. In a small saucepan combine 1 1/2 cups cranberries, 1
cup sugar, 1/2 cup orange juice, and dash ground cloves. Bring mixture to
boiling, then reduce heat to medium. Simmer, uncovered, till cranberries
pop. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water,
stir into cranberry mixture. Cook and stir till thickened and bubbly, then
cook and stir for 2 minutes more. Stir in 2 tablespoons blackberry brandy
or brandy. Cool to room temperature. Makes about 1 1/2 cups.
NOTES : I doubled the crust recipe and used a 9 1/2-inch springform pan.
The cheesecake mixture I used the same as for the 8-inch pan.
Yields
12 Servings