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Horizon Organic Sunburst Cheesecake
One of our most-requested recipes.
-
6
Servings
-
45-50 min
Prep Time
-
2hrs
Cook Time
Ingredients
- 1 1/2 cups graham cracker crumbs, cinnamon or plain
- 1/2 tsp. cinnamon
- 6 Tbsp. Horizon Organic unsalted butter, melted
- 40 ounces cream cheese, room temperature
- 1 2/3 cups sugar
- 1/4 cup flour
- 2 tsp. vanilla
- 1 1/2 tsp. freshly grated lemon, orange or lime peel
- 6 large eggs
- 1/2 cup sour cream
- 1/2 Tbsp. cornstarch or arrowroot
- 1/2 Tbsp. Horizon Organic unsalted butter
- 1/2 cup orange juice
- 1/3 cup each, fresh: sliced strawberries, blueberries, sliced peaches, sliced kiwis
Preparation
Crust:
- Combine graham cracker crumbs with cinnamon.
- Mix in melted butter. Press into bottom and sides of 10-inch springform pan.
Filling:
- Preheat oven to 500 degrees.
- In a large bowl, beat cream cheese on high speed, scraping down sides of bowl so cheese is mixed thoroughly.
- Add sugar, flour, vanilla and citrus peel, blending thoroughly.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream. Pour into unbaked crust. Bake at 500 degrees for 12 minutes.
- Lower heat to 200 degrees and bake an additional 60 minutes.
- Turn off heat and cool cheesecake in oven for 60 minutes.
- Remove from oven and let stand at room temperature for 30 minutes before refrigerating.
- Cover and refrigerate overnight before topping with glaze and fruit.
Orange Glaze:
- Melt butter in a medium saucepan over medium heat.
- Whisk in cornstarch or arrowroot.
- Whisk in orange juice and bring to a boil, stirring constantly. Boil one minute.
- Cool to room temperature. To serve, spoon over cooled cheesecake and top with fresh fruit.
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