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CHEESECAKE - Orange Cheesecake Triangles
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| Seattle Times December19, 2001 9 servings (18 pieces) Nonstick cooking spray | |
| 1 cup | fine graham cracker crumbs |
| 6 tablespoons | unsalted butter, melted |
| 8 ounces | regular cream cheese, room temperature |
| 4 ounces | light cream cheese, room temperature½ cup granulated sugar |
| 3 teaspoons | cornstarch |
| 4 tablespoons | orange juice |
| ¾ cup | sour cream |
| 2 large | eggs |
| ½ cup | orange marmalade |
1. Preheat oven to 325 degrees. Lightly spray a 9-inch square baking pan with cooking spray and set aside.
2. Put the graham cracker crumbs into a small bowl and stir in the melted butter, mixing well with a fork. Press into the bottom of the prepared pan and set aside.
3. Put the cream cheese, sugar and cornstarch into a food processor and process until mixed well. (Or combine with an electric mixer.) Add the orange juice, sour cream and eggs and mix until smooth and creamy. Pour into the pan. Place the pan in a large roasting pan and add enough hot water to come halfway up the sides of the pan. Bake until the cheesecake is firm to the touch, about 35 to 40 minutes. Remove from the roasting pan and cool on a rack. Chill several hours or overnight.
4. Place the marmalade in a small saucepan over medium heat. Stir to melt. Pour over the cheesecake and chill until marmalade is cold.
5. Cut the cheesecake into 9 squares, then on the diagonal into triangular shapes. Serve 2 to a person.
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