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3 c. vanilla wafers
2 tbsp. sugar
2 tsp. lemon zest, divided
1/4 c. butter, melted
1 1/3 c. sugar
3 (8 oz.) pkgs. cream cheese, softened
4 eggs, separated
1 tsp. vanilla extract
Orange pineapple glaze
Orange slices (optional)

To be prepared in food processor. Position knife blade in processor bowl. Add vanilla wafers, 2 tablespoons sugar and 1 teaspoon lemon zest; top with cover. Process 35 to 40 seconds or until finely ground. With processor running, pour butter through food chute; process 15 to 20 seconds or until well mixed. Press crumb mixture into bottom and 1 1/2 inches up side of a buttered 9 inch spring form pan; put in refrigerator to chill. Position knife blade in dry bowl. Add 1 1/3 cups sugar and remaining 1 teaspoon lemon zest; top with cover. Process 15 seconds or until zest is finely chopped. Remove cover, and add cream cheese and egg yolks. Top processor with cover, and blend 1 minute or until smooth. With processor running, pour vanilla through food chute; process 10 seconds or until well mixed. Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites into cream cheese mixture. Pour batter into prepared crust, and bake at 350 degrees for 50 to 60 minutes or until the cheese cake is set. Cool; chill at least 3 hours. Spread Orange Pineapple Glaze over cheese cake, and garnish with orange slices (optional). Yield: 8 to 10 servings.


3 tbsp. sugar
1 tbsp. corn starch
1 (15 1/4 oz.) can crushed pineapple
1/4 c. orange juice (about)
2 tbsp. Grand Marnier or other orange flavored liqueur

Combine sugar and corn starch in a heavy sauce pan; stir well. Drain pineapple juice to equal 1 cup. Stir juice and liqueur into sugar mixture. Cook over medium heat until mixture is thickened and translucent. Cool glaze completely. Stir in pineapple. Yield: about 1 1/2 cups.
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