Outrageous Yankee Cheesecake with Citrus Glaze

Paula learned a couple of things from her friends up North, including how to make the best cheesecake ever.

Serves: 12
Cook Time: 2 Hours 15 minutes

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1/2 cup pistachios, lightly toasted and finely chopped
• 3 tablespoons sugar
• Zest from 1 lime
• 5 tablespoons melted butter
• Cake:
• 7 eight-ounce packages cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla
• 4 eggs
• 1/2 cup sour cream
• Citrus Glaze:
• 1 jar (10 ounces) orange marmalade
• 2 tablespoons orange juice or tangerine juice
• 2 tablespoons water
• Zest of 1 orange
• Zest of 1 lemon
• Zest of 1 lime
• Dash of cinnamon
• For Garnish:
• 1 cup fresh tangerine segments(can substitute orange)
• 2 cups fresh berries

Steps

Preheat oven to 300 degrees F. Have a roasting pan ready that is wider and taller than your 8"x3" cake pan, and put a kettle of water on the stove to boil to use for the water bath to bake your cake.

In the bowl of a food processor grind graham cracker crumbs and pistachios until fine. Add butter, lime zest and sugar. Pulse until combined. Spray the sides and bottom of an 8"X3" cake pan with non-stick spray. (Note: Do not use a springform pan with this recipe.) Line the bottom of the pan with a round of parchment paper cut to fit. Spray parchment and sides again. Using a spatula press the crumb mixture onto the bottom of the pan. Place the cake pan in the middle of the roasting pan and set aside.

In the bowl of a standing mixer or in a large bowl using a hand mixer, cream together the cream cheese, sugar and vanilla until smooth. Add the eggs one at a time mixing in well after each addition. Make sure to continually scrape down the sides and the bottom of the bowl as not to have any lumps of cream cheese in your batter. Finally, add the sour cream and mix in by hand just until blended in.

Pour the batter into the prepared cake pan, which is sitting inside the roasting pan and smooth the top. Place the roasting pan in the preheated oven and pour the hot water from the kettle into the roasting pan to a height of 1 1/2" up the sides of the cake pan. Bake for 2 to 2 1/4 hours or until the top is a golden color and the cake is set around the edges. There will still be a 2 to 3 inch wobbly spot in the center, but don't worry, it will continue to cook as it cools. Remove from roasting pan and set on a cooling rack. Run a knife around the sides to loosen the cake from the pan. Cool the cake to room temperature and then place in the refrigerator overnight.

For Citrus Glaze: In small saucepan over medium heat mix together all glaze ingredients. Cook until just melted. Refrigerate until ready to use.

To unmold cake, run a knife around the sides again. Put an inverted plate on the cake and flip, shaking gently to release. Remove the parchment from the bottom, place your serving plate over the crust and flip again carefully removing the top plate. Spread about 1/4 cup citrus glaze on cheesecake leaving a 1/2" border from the edge. Arrange tangerine segments and berries on top. Cut and serve with extra citrus glaze if desired.

NOTE: Try cutting your cheesecake with dental floss! Also, a water bath is a method of cooking where the hot water provides a constant, steady heat source and ensures even, slow cooking. A water bath keeps the sides and bottom from burning during a long baking time. This cheesecake recipe needs the gentle heat of the water bath to join the egg and milk proteins.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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