9 1/2 oz. sugar (1 c. plus 3 tbsp.)
2 lbs. cream cheese (4 8-oz. servings)
4 eggs
4 egg yolks
3/4 oz. orange mixture (2 tbsp.)
1/2 tsp. vanilla
1/2 c. whipping cream

Use a cake pan, 10 inches in diameter and 2 inches deep. If using a springform pan, make sure it is waterproof. Grease sides and bottom with shortening and cover bottom with waxed paper. Preheat oven to 325 degrees.

Cream sugar and cream cheese. Add 2 eggs and beat until fully blended. Beat in 2 more eggs and then 2 egg yolks. Add orange mixture and vanilla, beating until fully blended. Add whipping cream.

Pour in prepared pan and place in water bath, putting cake pan in larger pan and adding hot water until it is half-filled. Bake for 45 minutes or until cake springs back to touch. Remove from oven and let cool completely.

ORANGE MIXTURE:

1 orange, free of seeds
7 oz. sugar (1 c. minus 2 tbsp.)

Cut ends off orange, then section orange into quarter and remove seeds. Place orange and sugar in blender and puree.