0/5
(0 Votes)
Ingredients
- 1 C. graham-cracker crumbs (from a 13 ½ ounce package)
- 1 T. sugar (for crust)
- ½ tea. Ground cinnamon
- 1 T. butter or margarine, melted (for crust)
- 5 packages (8 ounces each) cream cheese
- 1 3/4 C. sugar (for cake)
- 3 T. flour
- 1 ½ tea. Grated orange rind
- 5 eggs
- 2 egg yolks
- 1/4 C. milk
- Orange Glaze (recipe follows)
- ●Combine graham-cracker crumbs, 1 tablespoon sugar and cinnamon in a small bowl; blend in the melted butter or margarine.
- ●Press firmly over bottom of a lightly greased 9-inch spring-form pan. Chill briefly before filling.
- ●Let cream cheese soften in a large bowl; blend in sugar, flour and orange rind.
- ●Beat with electric mixer until light and fluffy.
- ●Add eggs and egg yolks, one at a time, beating well after each; stir in milk; pour into crumb crust.
- ●Bake in hot oven (475 degrees) 10 minutes; lower temperature to 200 degrees and bake 1 hour longer let cake remain in oven until cool (1 hour).
- ●Remove from oven; cool completely on a wire rack; loosen around edge with a knife; release spring and remove side of pan.
- ●Top with Orange Glaze.
- ORANGE GLAZE
- ●Drain the syrup from an 11-ounce jar mandarin oranges; reserve ½ cup syrup.
- ●Combine 2 teaspoons cornstarch and 1 teaspoon sugar in a small saucepan.
- ●Slowly stir in reserved syrup; cook, stirring constantly, over medium heat, until mixture thickens and bubbles 1 minute; cool.
- ●Dip the orange slices in the glaze before placing them on the cake.
Preparation
Step 1
●Serve when cooled.