Orange Blossom Cheesecake

[Guest guest]

I made this last Thanksgiving and will do again this

year by popular demand.

 

Orange Blossom Cheesecake

 

1 pound cream cheese, at room temperature

1/2 cup orange blossom honey

1/4 cup orange juice

1 teaspoon vanilla extract

3 large eggs

1 1 /2 teaspoons lemon rind, grated

2 tablespoons orange rind, grated

9-inch springform pan with pre-baked graham cracker

crust in bottom

 

Beat cream cheese until smooth. Add, beating in, the

honey, orange juice, flour and vanilla extract. Then

beat in the eggs, one at a time, until well blended.

Whisk or fold in the lemon rind and orange rind.

Pour into prepared 9-inch springform pan. Bake at 225

degrees F for 15 minutes, then reduce the heat to 200

degrees F and bake for 1 1/2 hours.

Meanwhile, prepare Topping.

Topping: Mix 1 1/2 cups sour cream, 1 tablespoon

grated orange rind and 3 tablespoons honey.

Remove cheesecake from the oven and spread the topping

over hot cheesecake. Return to oven, raise temperature

to 400 degrees and bake 5 more minutes only.

 

 

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