Well..........set another heat record yesterday and looks like more today.......Bob thinks our thermometer will hit 120 today!! I am so sick of this heat.............I take the wolf that lives next door ice cubes off and on during the hot part of the day. When the owner gets home he takes her in and she is well cared for but outside during the day. Our spoiled rotten dogs........just take one little quick trip out and right back into the air conditioning! Now, if I am to turn my oven on to bake something.........this cheesecake recipe of Mistys would be the only reason.........I'll get up to bake this about 2:30am!
Crust: I put a package of the chocolate wafers in a strong baggie and beat them with a rolling pin til they are all crushed. You can do it in your food processor if you want..........I don't own one.
Add a 1/2 stick of melted butter and press into a 9" springform pan.......all over the bottom and up the sides just a little. Chill while preparing the filling.
Filling: In your mixing bowl beat 3 pkg of softened cream cheese (1 1/2 lbs) til fluffy. Beat in
1 1/4 cups sugar gradually. Now add 1 cup of room temp sour cream, 2 Tblsp of orange zest (for the orange cheesecake) OR 1 Tblsp of Lemon zest for the raspberry cheesecake.
1/4 cup plus 2 Tblsp of fresh orange juice (for the orange) OR 1 bag frozen raspberries (thawed) for the raspberry cheesecake. 2 Tblsp of Grand Marnier (for the orange) OR 2 Tbslp Chambord for the raspberry. 1/2 tsp of salt and 1/4 cup flour (for the orange) 1/2 cup for the raspberry. Now beat in 5 whole eggs, one at a time, beating well after each addition and last add1 more egg yolk only.
Wrap the bottom of your springform pan with tin foil to seal it well.......as it will sit in a water bath to bake........this makes the cheesecake bake evenly. But you don't want any water to leak in. Set this pan into a larger pan like a 10 x 12 or something that you can pour water in while the cake bakes. Pour the filling onto the chocolate crust. Now, pour water into the outside pan........part way up about 2 inches. Bake at 300 degrees for 1 hour and 15 minutes. Edges will be just set but the middle will jiggle slightly. Turn off the oven and LET CAKE SIT in the oven for about 1 hour..........Remove to a rack and cool completely. Remove the foil and chill in frig overnight..............You will receive jillions of compliments over this cheesecake..........Misty is famous for hers!! I am proud!
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