48 ounces cream cheese, softened |
1 1/2 cups granulated sugar |
6 tablespoons sour cream |
6 eggs |
3/4 cup heavy cream |
3 cups vanilla wafer crumbs |
3/4 cup (1 1/2 sticks) unsalted butter, melted |
6 tablespoons brown sugar |
4 teaspoons orange peel |
3/4 cup granulated sugar (for topping) |
boiling water (for baking) |
strawberries, raspberries and blueberries (for garnish) |
heat oven to 325 degrees f. |
in a bowl place the cream cheese, 1/2 cups of sugar and sour cream |
and beat on medium speed until mixture is smooth. add the eggs |
heavy cream and orange peel. beat until all the mixture is smooth. |
in another bowl, mix until well blended the vanilla wafer crumbs |
butter and brown sugar. with fingers pat the wafer mixture into a |
springform pan; top the wafer mixture with the cheese mixture. |
place pan into a larger pan and add boiling water to cover halfway |
up sides of springform pan. bake for 40 minutes or until set. |
remove very carefully the springform pan from water and let cool |
for 30 minutes at room temperature. |
refrigerate for 4 hours or until serving time. |
slowly unmold the cake from the pan, sprinkle with the remaining |
sugar and broil under broiler until sugar melts and browns (be |
careful not to burn the sugar). |
to serve, place cheesecake on a serving platter and surround with |
fresh strawberries, raspberries and blueberries. |
