Blue Ribbon Cheesecake
1 1/2 cups
graham cracker crumbs
1 stick butter, melted
3 tablespoons sugar
24 ounces cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1/2 cup
butter, melted, cooled
1/8 teaspoon orange extract
grated orange peel for garnish
Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of
a 9 inch springform pan. Preheat oven to 450F. Beat together cream cheese and
sugar until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Blend in butter and orange extract. Turn mixture into pan and bake 15
minutes. Cool. Refrigerate at least 12 hours before serving. Remove sides of
pan. Garnish with grated orange peel. Serve chilled. Serves 12.
