Makes:
16 servings
Total Time:
2 hr 35 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 cup, plus 2 Tbsp. all-purpose flour, divided
- 1/4 cup confectioners' sugar
- 1/4 cup, plus 2 Tbsp. butter, divided
- 1/2 cup chopped, toasted hazelnuts
- 1 egg yolk
- 3 pkg. (8 oz. each) Philadelphia Cream Cheese, room temp
- 1/2 cup Breakstone’s' Sour Cream
- 1 cup sugar
- 1/4 cup orange juice
- 2 tsp. orange zest
- 2 tsp. vanilla
- 4 large eggs
- 1/2 cup orange marmalade
- 2 Tbsp. orange-flavored liqueur
make it
Preheat oven to 325°F. In bowl, with mixer on medium speed, beat 1/4 cup flour, confectioners' sugar, 1/4 cup butter, nuts and yolk for 2 min. Knead dough until smooth, form a flat disk. Wrap, chill 10 minutes. On lightly floured surface, roll out dough to 8" round. Place in bottom of 8" spring form pan, bake 10 min. Cool.
In another bowl, with mixer on medium, beat cream cheese and sour cream 2 min. Add sugar, orange juice, orange zest, vanilla and remaining flour. Beat 1 min. Beat in eggs, one at a time. Pour batter into pan. Place pan on center oven rack. Bake 1 hour. Turn off oven, let cake sit in oven for 1 hour with door slightly open.
In saucepan, bring marmalade, liqueur and remaining butter to boil. Cook 2 minutes. Pour over cake. Chill 4 hours.
Notes
"Holiday 2009"
This is SO good, it will be gone in no time.
I top the cake with fresh kiwi slices and mandarin orange sections, it looks beautiful.
