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.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

MaryEliz's Review

KaraZ63
October 21, 2012
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.

tejaksw's Review

Beth911
December 28, 2009
Beware -- none of my springform pans were watertight. Do they make a springform pan that will go in a waterbath? My crust became a soggy mess when I put the springform pan in the water bath. Then the cheesecake filling starting flowing downward and out into the waterbath. I put the springform pan into the oven without the waterbath and it continued to drip and burn all over the bottom of the oven while cooking. Taste was of faint satsuma orange -- very, very disappointing.

Beth911's Review

tejaksw
December 13, 2009
I really enjoyed this cheesecake. My husband liked it but said it wasn't his favorite (but mostly because he isn't the biggest fan of oranges). I used tangerines. We both agreed though that this tasted even better after it had sit a couple of days in the fridge.

KaraZ63's Review

MaryEliz
December 04, 2009
Someone made this the other night for our Cooking Light group. I am not one for heavy desserts and this was perfect. A light cheesecake with really great orange flavor. Can't wait to make it myself.

Simonde's Review

Simonde
November 29, 2009
We made this for Thanksgiving and it was a big hit. We used clementines instead of Satsuma oranges. We also reversed the fat free/low fat cream cheese amounts. It was delicious and easy to make. Next time we are thinking of adding shaved chocolate to the top.