I thought it would be fun, to share with you a cheesecake recipe, one of many that can be found in my cookbook titled "The Sinful World of Cheesecakes".
This recipe is fun to make, but is more fun to watch people's expressions on their face when they find out what it is. So give this a try and enjoy.
Fuzzy Navel Cheesecake
11 graham crackers, finely grounded
5 tbsp. Butter, melted
1/4-1/2 c. Sugar
24 oz. cream cheese, soften at room temperature
3/4 c. Sugar
1/4 c. Sour cream
5 tsp. Cornstarch
3 eggs, at room temperature
1 egg yolk, at room temperature
1/2 c. Frozen orange juice concentrate, thawed
1/4 c. Peach schnapps
2 tsp. Lemon juice
1 1/4 tsp. Vanilla
2/3 c. Orange marmalade
3 tbsp. Peach schnapps
1 1/2 tbsp. Cornstarch
1 1/2 tbsp. Frozen orange concentrate, thawed
2 tsp. Lemon juice
Mix together the crust ingredients and place in the bottom of a springform pan. Bake at 350 for 8-10 minutes. Edges will brown lightly. Allow to cool slightly.
In a large bowl, combine cream cheese, sugar, sour cream and cornstarch. Beat with a mixer until smooth. Add eggs and egg yolk, one at a time, beating between each addition. Beat in orange juice, schnapps, lemon juice and vanilla.
Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temperature to 200 and bake for 1 hour and 10 minutes or until center no longer looks wet and shiny.
Chef's note: If center still looks wet, bake a little longer about 10 minutes increments. Usually 20 minutes longer will work.
Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered overnight. Do not remove the springform.
Orange Marmalade Glaze:
In a small saucepan, stir together all the glaze ingredients. Cook until thickened and bubbly. Cook and stir for 2 minutes longer. Carefully pour over chilled cheesecake.
Chef's note: Cheesecake must be completely cooled before putting on the glaze or it will sink to the bottom.
Chill until serving time.