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Satsuma Orange Cheesecake

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 12 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  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.