Almond Orange Cheesecake

Cooking Instructions

1. Preheat the oven to 350 F.

2. Cream the cream cheese in a mixer or food processor. Beat in the yogurt cheese and sugar and whisk until smooth. Add the sour cream and beat until smooth. Add the eggs and whites, a little at a time, and beat until smooth, scraping down the sides of the bowl frequently. Beat in the orange zest, almond extract, and vanilla, adding sugar, zest, or almond extract to taste.

3. Pour the cheesecake batter into a 9-inch springform pan (make sure the bottom fits tightly) sprayed with oil. Jacket the bottom and sides of the pan with a piece of foil. Set the springform pan in a roasting pan containing 1 inch hot water. (The foil prevents the water from seeping into the springform pan.) Carefully place the roasting pan in the oven and bake the cheesecake for 50 to 60 minutes, or until just set. (To test for doneness, gently tap the side of the pan. The mixture should jiggle ever so slightly.)

4. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 10 minutes. Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.

5. Just before serving, run a sharp slender knife around the inside of the springform pan and remove the side. Press half the almonds into the sides of the cheesecake. Use the remainder to decorate the top. Cut the cheesecake into wedges for serving, using a sharp, slender knife dipped in hot water and wiped off between cuts.

Wine Pairing(s)

Etin 'Old Vines' Grenache

Conde de Valdemar Tempranillo

Cliff Lede Claret Napa

Arbor Mist Peach Chardonnay

Ochoa Garnacha

Tinto Figuero Ribera del Duero

Domaine de la Vougeraie Les Pierres Blanches

Grove Mill Riesling

Dr. Fischer Ockfener Bockstein Riesling

Marques de Vargas Reserva Privada