ezRecipe-Zee: Cooking Recipe: How to make Citrus Cheesecake With Marmalade Glaze

Citrus Cheesecake With Marmalade Glaze

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Date Added:	February 29, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

                    === CRUST ===
1     large         egg
1     tablespoon    fresh lemon juice
1     teaspoon      grated lemon peel
1/4   teaspoon      vanilla extract
1 1/4 cups          all-purpose flour
1/3   cup           sugar
1/2   cup           unsalted butter - (1 stick)
                    === FILLING ===
3     packages      cream cheese - (8 oz ea)
1 2/3 cups          sugar
2     tablespoons   cornstarch
1     tablespoon    fresh lemon juice
2     teaspoons     fresh lemon juice
1     tablespoon    grated orange peel
2     teaspoons     grated lime peel
1 1/2 teaspoons     grated lemon peel
1/2   teaspoon      vanilla extract
3     large         eggs
1     cup           sour cream
2/3   cup           orange marmalade
                    Orange slices
                    Fresh mint sprigs

Directions: one line for each direction. When saved the lines will be numbered.

For Crust: Position rack in center of oven; preheat to 425 degrees. Butter 9-inch-diameter springform pan with 2-inch-high sides.
Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees.
For Filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream.
Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.
This recipe yields 8 to 10 servings.
Comments: While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben�s eponymous restaurant on East 58th Street and soon was featured at Lindy�s on Times Square and at Junior�s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.

Notes:
Recipe from the article "The 20th Century In Food: 1920s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999