Ingredients
- Crust:
- 3/4 C. flour
- 2 1/2 Tbs. sugar
- 1 egg, lightly beaten
- 1/4 C. butter, softened
- 1/2 tsp. vanilla extract
- 24 oz. cream cheese
- 3/4 C. sugar
- 1/4 C. sour cream
- 5 tsp. cornstarch
- 3 eggs
- 1 egg yolk
- 1/2 C. frozen orange juice concentrate, thawed
- 1/4 C. peach schnapps
- 2 tsp. lemon juice
- 1 1/4 tsp. vanilla extract
- Topping:
- 2/3 C. orange marmalade
- 3 Tbs. peach schnapps
- 1 1/2 tsp. cornstarch
- 1 1/2 Tbs. frozen orange juice concentrate
- 2 tsp. lemon juice
Preparation
Step 1
In a medium bowl stir together flour and sugar. Add egg, butter and vanilla extract. Beat with an electric mixer till well combined. With generousluy greased fingers, press the dough evenly onto the bottom of a 9-inch springform pan. Bake at 350* for 12-15 minutes or till lightly browned. Remove from oven and set aside.
In a large bowl beat cream cheese, sugar, sour cream and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk one at a time, beating well after each addition. Beat in orange juice concentrate, peach schnapps, lemon juice, and vanilla extract. Pour the cream cheese mixture over the crust.
Bake at 350* for 15 minutes. Lower the temperature to 200* and bake for 1 hour and 10 minutes till almost set in center. Run a knife around edge of cake, turn off oven and return cake for 30-60 minutes.
Topping:
In a small saucepan stir together marmalade, schnapps, cornstarch, orange juice concentrate, and lemon juice. Cook and stir till thickened and bubbly. Cook and stir 2 minutes longer. Pour over cheescake.