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.

Joanne Weir
Recipe by Cooking Light November 2009

Gallery

Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

244 calories; fat 9.4g; saturated fat 5.4g; mono fat 2.8g; poly fat 0.5g; protein 10.6g; carbohydrates 29.4g; fiber 0.4g; cholesterol 113mg; iron 0.9mg; sodium 331mg; calcium 117mg.