–Crust–
3/4 c Graham wafer crumbs
3/4 c Ground almonds
1 tb Sugar
1/4 c Butter or margarine; melted
–Filling–
2 pk Cream cheese (light is OK)
1 c Sugar
4 Eggs
1 ts Grated orange rind
3 tb All purpose flour
1/4 c Orange juice (approximately
-juice of one orange)
3/4 c Whipping cream
2 tb Poppy-seeds
–Glaze–
2 Eggs
3/4 c Sugar
1 ts Grated orange rind
1 ts Grated lemon rind
1/4 c Lemon juice
2 tb Orange juice
2 tb Butter
Crust: Combine ingredients, press mixture onto bottom and 1.5 inches up the
sides of a 9 inch springform cake pan. Bake at 350oF for 8 minutes. Cool.
Filling: In a large bowl, using an electric mixer, beat cream cheese and
sugar until very smooth. Beat in eggs, one at a time, until just blended.
Beat in remaining filling ingredients. Pour into pan. Bake at 450oF for 10
minutes, then reduce heat to 250oF and continue baking 35-45 minutes or
until center is just set. Remove from oven and run a knife around the rim
of the pan to prevent cracking. Cool thoroughly at room temperature. Chill
overnight.
Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar,
rind, juices and butter in saucepan. Cook over low heat, stirring
constantly until smooth and thickened. Cool. Just before serving, spread
evenly over cheesecake. Decorate with poppy-seeds, lemon or orange slices.
Yields
1 Servings