This was good and relatively easy for a cheesecake. A bit too orange-y for me, I would decrease the amount of rind to 1.5 Tbs next time. It had a nice consistency. I also added about .5 tsp. of vanilla extract and might add a pinch of almond extract next time. I rarely give 5s so this is a good review for me.
Satsuma Orange Cheesecake
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.
More From Cooking Light
- Calories: 244
- Fat: 9.4g
- Saturated fat: 5.4g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.5g
- Protein: 10.6g
- Carbohydrate: 29.4g
- Fiber: 0.4g
- Cholesterol: 113mg
- Iron: 0.9mg
- Sodium: 331mg
- Calcium: 117mg
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note