4 8 oz packages cream cheese, full fat or neufchâtel, softened
1 16 oz container sour cream, room temperature
1 stick butter, softened
1 tablespoon vanilla
3 tablespoons orange juice concentrate from the can
1 cup sugar
1 teaspoon salt
1 1/2 cups crushed ginger snap crumbs gluten free can be used
2 tablespoons sugar
3 tablespoons butter cool cut in pieces
gluten free cookies make this recipe gluten free.
any crushed cookie can be used in the recipe.
finely ground nuts can be used in the buttered pan instead of cookies.
do not add sugar toast if desired prior to grinding or use preground
for crust- combine crumbs, sugar. work in butter. spread in 10 inch
spring form pan or buttered 13x 9 inch pan, up the sides slightly and over the seam of a
springform pan. bake at 350 degrees until brown and fragrant about 5 to 7 minutes. remove
from oven and
reduce heat to 300 degrees.
while crust is baking, cream cheese until no lumps are visible. add
sugar and cream well. add butter and cream well. mix in sour cream, vanilla, salt, and orange
juice. its fine if the juice is still frozen. add eggs one at a time mixing well on medium speed
mix well. pour into crust.
If using springform pan cover the bottom outside with aluminum foil before
adding filling. if using a 13x9 pan this is not necessary. add filling. place in a pan
larger than the cheesecake pan and add water to about half way up the
inner pan. bake for about one hour at 300 degrees. cheese cake should be risen but
flat. it should jiggle slightly in the center. if not done after an hour check at five minute intervals
, but check every five minutes until done. turn off oven and leave in
until cool to prevent cracking. serve chilled.
if desired remove 1 cup filling before baking and
stir in 1/2 package of melted chocolate
chips into reserved batter. swirl into cheesecake after putting the
bulk of the batter in crust. bake as directed
serve with fresh raspberries or strawberries, or cherries that have been thickened, sweetened and chilled.
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