Satsuma Orange Cheesecake

Satsuma Orange Cheesecake Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
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.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 244
Fat 9.4 g
Satfat 5.4 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 10.6 g
Carbohydrate 29.4 g
Fiber 0.4 g
Cholesterol 113 mg
Iron 0.9 mg
Sodium 331 mg
Calcium 117 mg

Ingredients

Crust:
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, softened
1 large egg yolk
Filling:
1 1/2 cups (12 ounces) fat-free cream cheese, softened
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

Preparation

1. Preheat oven to 325°.

2. To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.

3. 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.

4. 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.

Note:

Joanne Weir,

November 2009
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