Ivanka posted 11-20-98
Tangerine Cheesecake
Crust:
1/4 c. packed brown sugar
2 T. butter, melted
1/2 c. oats
1/2 c. nuts (almonds, walnuts, or pecans)
Preheat the oven to 325 degrees. Butter or oil 9 or 10 inch springform pan. Using a food processor or blender, whirl the crust ingredients until finely textured and crumbly. Evenly spread the mixture on the bottom of the pan.
Filling:
1 1/2 lb Neufchatel or cream cheese, room temp.
1 c. sugar
3 eggs
2 c. sour cream
2 t. freshly grated tangerine or orange peel
1 c. tangerine juice concentrate
2 t. ground ginger
1/2 t. salt
Beat the cheese with an electric mixer or in a food processor until light and creamy, about 5 minutes. Add the sugar and continue to beat, stopping to scrape the sides of
the bowl.
Add the eggs one at a time, beating well after each addition. Add the sour cream, grated citrus peel, juice
concentrate, ginger, and salt and beat until well
blended.
Pour the filling into the prepared pan. Bake for about 1 1/2 hours, until the edges are firm, the top lightly browned,
and the center begins to puff up.
Chill completely before removing from the pan. Run a knife dipped in water around the cake's outer edge to help ensure a clean release from the pan.