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Image result for ORANGE CHEESECAKE ORANGE CHEESECAKE
 

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 Tablespoon orange extract
8-10 graham crackers powdered with rolling pin
1  9 inch pie pan
orange jam or marmalade to top the cake
Put one shelf in the middle of the oven and preheat oven to 350 degrees F (175 degrees C, gas mark 4).

Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth and stir in the orange extract.

Coat the pie pan with butter or spray oil. Add a handful of the graham cracker crumbs to the pan and shake until pan has a thin coat of graham crackers. Tilt the pan to coat the sides of the pan. Shake the pan until the remaining graham cracker powder is an even lining on the bottom of the pan. Spray again with spray oil and let sit for two minutes.

Pour batter into pie pan lined with graham cracker powder.

Bake on the center shelf of a preheated oven until the edges are firm and center is slightly loose, approx 30 to 35 minutes. Sometimes the cake rises and cracks. If it does cover the cracks with orange marmalade or jam. The cake is done when you can stick a toothpick in the center and it is clean when you pull it out. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight. Cover top of cake with orange jam or marmalade and serve.

 


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