- Yield: 10 servings
- 1 2/3cups graham cracker crumbs
- 4tablespoons butter, melted
- 3/4cup granulated sugar
- 3/4cup fresh orange juice
- 2tablespoons flour
- 1/4teaspoon salt
- 1pound cream cheese, softened
- 2tablespoons fresh lemon juice
- 2tablespoons grated orange rind
- 4-- eggs, separated
- In a small mixing bowl mix the crumbs and butter together. Add 1/4 cup sugar and blend well. Pour crumb mixture into a 9-inch springform pan, pressing the crumbs down well in the bottom of the pan and up the side of the pan approximately 1 inch. Set aside.
- In a small saucepan bring the orange juice to a boil over high heat and reduce by 1/2. Set aside to cool.
- In another bowl mix together the remaining 1/2 cup sugar, the flour, and salt and set aside. In a large mixing bowl and beat the cream cheese with an electric mixer, using high speed, until light and fluffy. Add the sugar mixture and beat well. Stir in the lemon juice, orange rind, and orange juice. In a mixing bowl beat the egg yolks until thick and lemon-colored. Add to the orange-cheese mixture and beat at high speed for 2 minutes.
- In a mixing bowl beat the egg whites until they form stiff peaks. Gently fold the whites into the orange-cheese mixture. Pour the mixture into the prepared springform pan, spreading evenly. Bake in a preheated 325F oven for 1 hour and 15 minutes. The cheesecake will fall and crack slightly in the center. To minimize this, leave the cheesecake in the oven for 1 hour after it is cooked, with the oven turned off and door closed. When cooled, remove the sides from the springform pan.
Note: This cheesecake may be served at room temperature or slightly chilled. It can be made 6 to 8 hours ahead.
Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook (Pasadena, California 1976).