'Tis the season to feature citrus in dessert recipes! These satsuma oranges are a tantalizingly tangy addition to a classic cheesecake recipe.
Crust:
Cooking spray
4 1/2 ounces of all-purpose flour (about 1 cup)
1/4 teaspoon of baking powder
1/8 teaspoon of salt
3 tablespoons of sugar
3 tablespoons of butter, softened
1 large egg yolk
Filling:
1 1/2 cups (12 ounces) of fat-free cream cheese, softened
1 cup (8 ounces) of 1/3-less-fat cream cheese, softened
3/4 cup of sugar
3/4 cup of fat-free sour cream
2 tablespoons of grated satsuma orange rind
1/4 cup of fresh satsuma orange juice
4 large eggs
1. Preheat the oven to 325. To prepare the crust, lightly coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons of sugar and butter in a food processor; process until light and fluffy. Add the egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into the bottom of the prepared pan. Bake at 325 for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
3. Combine cream cheeses in a food processor; process for 30 seconds or until smooth. Add 3/4 cup of sugar; process for 30 seconds. Add sour cream, rind, and juice; process for 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down the sides of the bowl; process for 10 seconds.
4. 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 325 for 50 minutes or until cheesecake center barely moves when pan is touched.
5. Turn the oven off; let stand for 30 minutes. Remove cheesecake from oven and water bath; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours.
