Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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
