We love showcasing seasonally abundant satsumas, a relative of the mandarin orange. The tang of cream cheese and sour cream in the filling rounds out the citrusy sweetness. Make up to three days ahead.
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
3/4 cup sugar
3/4 cup fat-free sour cream
2 tablespoons grated satsuma orange rind
1/4 cup fresh satsuma orange juice
4 large eggs
How to Make It
Preheat oven to 325°.
To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan. Bake at 325° for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
Combine cream cheeses in food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.