Orange-Ginger Cheesecake

Name: Orange-Ginger Cheesecake
Prep time: 14 h 15 min
Cook time: 14 h 15 min
Total time: 14 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 473 milliliters gingersnap cookie crumbs (32 cookies); 907 grams packages each) cream cheese, softened; 4 eggs; 473 milliliters sliced fresh fruit; 1 Tbsp grated orange peel; 118 milliliters sour cream; 2 Tbsps sugar

One serving contains 335 calories, 6g of protein, and 28g of fat. This recipe serves 16. From preparation to the plate, this recipe takes roughly 14 hours and 15 minutes. A mixture of fruit, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 325ºF.

Equipment you will use

Oven

Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.

Ingredients you will need

Cookie Crumbs

Butter

Equipment you will use

Springform Pan

Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth.

Ingredients you will need

Cream Cheese

Orange Zest

Sour Cream

Sugar

Equipment you will use

Food Processor

Add eggs. Cover and process until well blended.

Ingredients you will need

Egg

Spread over crust.

Ingredients you will need

Crust

Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.

Equipment you will use

Wire Rack