Satsuma Orange Cheesecake Recipe

Name: Satsuma Orange Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; Cooking spray; 4.5 ounces all-purpose flour (about 1 cup); 1/4 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons sugar; 3 tablespoons butter, softened; 1 large egg yolk; Filling:; 1 1/2 cups (12 ounces) fat-free cream cheese, softened; 1 cup (8 ounces) 1/3-less-fat cream cheese, softened; 3/4 cup sugar; 3/4 cup fat-free sour cream; 2 tablespoons grated satsuma orange rind; 1/4 cup fresh satsuma orange juice; 4 large eggs

Servings: persons

Crust:
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, softened
1 large egg yolk
Filling:
1 1/2 cups (12 ounces) fat-free cream cheese, softened
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
3/4 cup sugar
3/4 cup fat-free sour cream
2 tablespoons grated satsuma orange rind
1/4 cup fresh satsuma orange juice
4 large eggs

1
Preheat oven to 325u00b0.
2
To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan. Bake at 325u00b0 for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
4
Combine cream cheeses in food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325u00b0 for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.

1170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust:, Cooking spray, 4.5 ounces all-purpose flour (about 1 cup), 1/4 teaspoon baking powder, and more.

Yes, Satsuma Orange Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Satsuma Orange Cheesecake

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