Crust
2 c. crushed crumbs - from gluten free cereal or dried bread or cookies
3 Tbsp. melted butter or margarine
2 Tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Cake
2 3oz. packages cream cheese
1 egg
1/3 c. sugar
1/3 c. sour cream
1 tsp. grated orange zest
3 Tbsp. orange juice
1/4 teaspoon vanilla
1/4 c. orange marmalade, for topping
Directions:
A wheatless cheesecake with the cool allure of creamsicle. A great summer treat. Needs to be refrigerated before serving.
Make the crust: In a medium bowl, combine crumbs, sugar, cinnamon and nutmeg. Drizzle in melted butter or margarine. Work the crumb mixture with your hands until it hangs together a bit. Pat this into a 10 in. (25cm) springform pan.
Make the cake: Soften cream cheese. In a mixing bowl, beat together cream cheese, egg, sugar, and sour cream. Beat until smooth.
Add orange zest, orange juice, and vanilla.
Pour batter into prepared pan.
Bake at 375°F for 30-35 min., or until set.
Cool slightly on a rack.
While the cake is cooling, heat marmalade in the microwave for 30 sec. - 1 min. Spoon marmalade topping over the cheesecake, then refrigerate 3 hours or overnight.
Submitted by Gretchen Grant
Contributed on: Thursday May 10th, 2007 and modified on Sunday May 20th, 2007