Ingredients
- vanilla wafer crumbs3 cup
- unsalted butter, 1 1/2 sticks; melted3/4 cup
- brown sugar, light or dark6 tbsp
- cream cheese, 3 lb / 1.35 kg; softened6 brick
- low-fat sour cream, low-fat6 tbsp
- white granulated sugar1 1/2 cup
- egg6
- heavy cream3/4 cup
- orange peel, grated4 tsp
- white granulated sugar3/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 15 steps
Preheat oven to 325°F (160C).
In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.
Press the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan.
Set aside.
In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed with electric mixer until smooth.
Add eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
Pour cream cheese mixture into the springform pan.
Place the springform pan into a larger pan.
Add boiling water to the larger pan to come halfway up the sides of the springform pan.
Bake for 50 minutes or until set.
Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.
Refrigerate for 3 hours.
Remove cake from the springform pan.
Sprinkle sugar on top of cheesecake.
Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar).
