Palm Beach Fresh Orange Cheesecake
|Vanilla pound cake crumbs||1⁄2 Cup (8 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 Cup (16 tbs)|
|Orange rind||1 Tablespoon, grated (Fresh)|
Beat together cream cheese, sugar, cornstarch, vanilla and orange rind until soft and fluffy.
Add eggs and mix until just combined.
Grease the bottom and sides of a 7-inch cheesecake pan.
Sprinkle crumbs evenly over bottom.
Pour egg mixture into crust.
Bake in a water bath at 325° in a preheated oven for about 50-60 minutes or until top is browned and center is slightly puffed.
Remove from water bath.
Cool at room temperature at least 1 1/2 hours before unmolding.
Invert onto a flat pan and invert again onto serving dish.
Refrigerate overnight before cutting.
Variation: Substitute lemon rind for orange rind.