Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Cookie Crust*
3/4 cup flour
1/4 cup butter or margarine, softened
2 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
In a medium bowl, stir together flour and sugar. Add egg, butter and vanilla extract. Beat with electric
mixer until well combined. With greased fingers press dough evenly onto bottom of a greased 9-inch
springform pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Remove from
oven and set aside.
* Can also use an 8-ounce package of refrigerated sugar cookie dough.
Filling
24 ounces cream cheese
1/2 cup frozen orange juice concentrate, thawed
3/4 cup granulated sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 teaspoons cornstarch
2 teaspoons lemon juice
3 eggs
1 1/4 teaspoons vanilla extract
1 egg yolk (optional)
In a large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk,
one at a time, beating well after each addition. Beat in orange juice, peach schnapps, lemon juice and
vanilla extract. Pour mixture over the crust. Bake at 350 degrees F for 15 minutes.
Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center
no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill,
uncovered, overnight.
Orange Marmalade Glaze
2/3 cup orange marmalade
1 1/2 tablespoons frozen orange juice concentrate, thawed
3 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice
In a small saucepan, combine all ingredients. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.
Makes 12 to 18 servings.
Fuzzy Navel Cheesecake 164

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