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Mandarin
Orange Cheesecake Pie
Source: Lisa Tuttle, Philadephia Jewish
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Ingredients:
Crust
Mix together:
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1 ¼ cups chocolate graham cracker crumbs (1
wax-paper wrapped packet of chocolate graham
crackers (about 9 long/18 square graham
crackers or half of a 14.4 oz. box)
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1 heaping tablespoon cocoa powder
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¼ cup sugar
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1/3 cup melted butter or margarine
Press crumb mixture into the bottom and
sides of a 10-inch pie plate. Bake at 400
degrees for 5 minutes. Chill.
Cake
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2 8-ounce packages cream cheese
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1 pint sour cream
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1 cup sugar
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1 teaspoon orange extract
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1 tablespoon fresh-squeezed orange juice
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finely grated zest of one orange
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6 eggs, separated
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3 tablespoons all purpose flour
Garnish
1 can whole mandarin segments, drained and
lightly dried on paper towels
8 ounces (about 1 ¼ cups) semisweet
chocolate chips |
Preheat oven
to 300 degrees.
Mix cream cheese and sour cream together.
Add sugar, orange extract, orange juice and
zest and beat well. Add egg yolks and
combine thoroughly, then beat in the flour
until incorporated. Gently fold in the
beaten egg whites.
Pour cheesecake batter into the prepared pie
crust and bake for 45 minutes. Then shut off
the oven and let pie stay in the oven for
another half hour. Remove and refrigerate
for a few hours.
When pie is thoroughly cooled, top with
mandarin orange segments in a spiral
pattern, starting at the center.
Melt chocolate chips either in a microwave
(using a microwave-safe bowl) for 1 minute,
or over boiling water in a double boiler.
Stir until smooth and all the chips are
completely melted. Using a spoon or squeeze
bottle, drizzle chocolate over the mandarin
oranges.
Refrigerate until chocolate has cooled
completely. |
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Cheesecake --
Cake --
Shavuot |
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Note:
This recipe is a variation on a classic,
handed down to me by my mother, Edie Kelvin,
of blessed memory. Here I substitute
fresh-squeezed orange juice for the lemon
juice and orange extract for the vanilla
extract in the original recipe. Light cream
cheese (Neufchatel) and light sour cream can
be used in lieu of the full-fat kind. For a
treat, pour any leftover batter into greased
mini muffin tins and bake for 20-25 minutes.
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Cooking Tips: |
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