-FJVS25A
-CRUST-
1 c Graham Crackers; Crushed
2 tb Sugar
2 tb Melted Butter
FILLING
3 pk 8 oz. Cream Cheese; Softened
4 x Eggs
1 c Sugar
2 tb Tangerine Juice*
1 tb Grated Tangerine Peel
TOPPING
1 1/2 c Sour Cream
2 ts Vanilla
2 tb Sugar
*INGREDIENT LIST SHOULD READ: 2 tbsps. freshly squeezed Tangerine
Juice. Combine first 3 ingredients thoroughly. Press into bottom and
sides of 8 x 3 spring form pan. Bake 5 minutes and cool; (350 degrees
oven). Now, turn oven to 250 degrees. Place 1 pkg. cream cheese and 1
egg in large mixer bowl; beat thoroughly. Repeat with remaining
cheese and eggs, beating well after each addition. Gradually add
sugar alternately with juice. Beat at medium speed for 10 minutes.
Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let
cake stand in oven 45 minutes and then remove. Now, turn oven to 350
degrees. Thoroughly combine topping ingreidents. Let stand at room
temperature. Gently spread over warm cake. Return to preheat 350
degree oven for 10 minutes. Partly cool on wire rack. Refrigerate
overnight, if possible. I have never tried this recipe, but sounds
great!!
Comes from “From Manna to Mousse” cookbook. Marilyn Sultar
Yields
2 Servings