Orange Cheesecake

Hey all– We have a joke about how Larry eats cheesecake around here.  He nibbles.  He loves most any cheesecake and his theory is that eating tiny bites makes the enjoyment last longer.  I guess he’s right!  And this is a perfect dessert to test out his theory…

It’s a airier cheesecake and with the slightly tart citrus against the sweet creaminess of he cheesecake, it’s pretty easy to imagine yourself enjoying this cake nibble by nibble.

ORANGE CHEESECAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1  1/2 cup graham cracker crumbs

Filling:
24 oz. cream cheese (3-  8 oz. packages) at room temperature
1 cup sugar
4 eggs
1  1/2 cup sour cream
grated peel from one orange (about 2 tab.)

Garnish:
orange marmelade and a mint sprig

Mix together the melted butter, 2 tablespoons sugar and the crushed graham crackers.  Press them evenly into the bottom of a 9″ springform pan (Or deep cake pan) that has been spray with cooking spray.

With an electric mixer, beat together the cream cheese and sugar until it’s smooth.  Then beat in the eggs, sour cream and grated orange peel.  Spoon the mixture into the pan on top of the graham crackers.

Put it into a 350 degree oven for 60 to 70 minutes.  It should come out firm around the edges but a little jiggly in the minds–it will firm up as it cools.  (tip: my sis who gave me this recipe, says to put a pan of water on the bottom rack while the cheesecake is cooking, to keep it from cracking later!)

Let the cheesecake cool on the counter for a couple hours and then set it into the fridge for 2 or 3 hours to chill.  To serve it, top the cheesecake with orange marmalade and that sprig of mint.  Pretty and delish!