Saturday, January 10, 2009

citrus cheesecake

this recipe was taken from the back of a "florida crystals" sugar bag. its not exactly traditional food, or very healthy, you can make it the best it can be by using all organic ingredients, substituting sucanat or maybe even honey if your up for experimenting. its still cheesecake, but
let me warn you - it might be the best cheesecake you've ever had, not to mention the fact that its so gorgeous baked in the tangelo skins. im not a big fan of deserts without chocolate in them but i'd take this over chocolate cheesecake on most days (probably anyway).

10 tangelos, cut off tops, hollow out, and reserve segments, keep the tops for zest. be So careful doing this, if they rip the cheesecake will leak out the sides!)

3- 8oz packs cream cheese at room temperature
1 cup florida crystals organic cane sugar (i used less than this, about 3/4 cup)
3 eggs
1/2 cup plus 2 tablespoons half and half (i used whole cream)
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon tangelo zest
1/2 cup chopped tangelo segments (im just now realizing that i missed this part of the recipe but i can imagine it would be totally awesome!)

1/4 cup chopped macadamia nuts
1 tablespoon florida crystals demerara cane sugar

blend cream cheese and sugar until smooth. add eggs, one at a time, beating after each addition. stir in half and half, vanilla, and zests until smooth. gently fold in segments. place the hollowed out skins into a baking dish. fill each with cheesecake batter. (mine totally overflowed, so i suggest not filing them all the way.)blend the macadamia nuts and sugar and sprinkle over top of each cheesecake. bake at 320 degrees for 15 minutes. cover loosely with foil and then bake 20-25 minutes more or until a toothpick comes out clean. remove and cool to room temp. cover and refrigerate until cold. garnish with remaining segments before serving.

wow, thats the first real recipe ive written here ;)

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