Source: The Tampa Tribune (Tampa, Florida)
April 30, 1964
All-Florida Orange Dessert Contest in 1964
The Grand Prize winner was Mrs Malcolm (Mike) Pierson. Asked how she happened to develop the Orange Sunburst Cheesecake recipe that won an all-electric kitchen, a trip for two to the Grand Bahama Club, and numerous other prizes, the owner of hundreds of cookbooks said, “I had never seen an orange cheesecake recipe. But I couldn’t see why the flavors wouldn’t be compatible — my entry in the 1960 Orange Dessert Contest used cream cheese and oranges in the pancake filling. So I began experimenting.”
After three months of trying various combinations “on and off,” she came up with a cheesecake her husband likes. And her husband quipped, “It’s so delicious, I don’t know why someone hasn’t thought of it before.”
Combine flour, sugar, orange peel and almonds; cut in butter until mixture is crumbly. Add egg yolks and vanilla. Blend thoroughly.
Pat 1/3 of dough on the bottom of 9-inch springform pan with sides removed.
Bake in hot oven at 400 degrees, 8 to 10 minutes, or until golden. Cool.
Butter sides of pan and slip in bottom. Pat remaining dough evenly up around sides of pan to about 2-1/4 inches from bottom crust.
Refrigerate until ready to fill.
Preheat oven to 500 degrees.
In large bowl, combine cream cheese, sugar, flour, orange peel, salt and vanilla. Blend with electric mixer set on medium. Add eggs and egg yolks, one at a time. blending after each addition. Stir in cream.
Pour into crust-lined pan [above] and bake in 500-degree oven 8 to 10 minutes, or until top of crust appears golden.
Reduce oven temperature to 225 degrees and bake 1 hour and 20 minutes longer.
Let stand in oven 5 more minutes, then remove and cool in pan on wire rack.
Dissolve gelatin in 1/4 cup orange juice; set aside.
Mix cornstarch with 1 1/2 tablespoons orange juice and set aside.
In a saucepan, combine remaining orange juice, lemon juice, sugar and salt; bring to a boil. Add cornstarch mixture, stirring constantly until clear and thickened. Remove from heat and add gelatin mixture. stirring until dissolved. Add butter or margarine and stir until” blended. Cool slightly and spread half of glaze over cheesecake.
Dip orange sections in remaining glaze and arrange in pinwheel or sunburst design on cake. Whip cream, blend in the remaining glaze (about 1/2 cup), place in pastry tube and decorate outer edge and center of top.
Chill at least 3 hours or overnight. Cut in 16 wedges and serve from bottom of cake pan.
Note: Two drops of yellow food coloring may be added to glaze if desired.
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|Serving Size: 1 Recipe (2901g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4250 (76%)|
|Amt Per Serving||% DV|
|Total Fat 472.2g||630 %|
|Saturated Fat 267g||1335 %|
|Monounsaturated Fat 127.9g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 2016.7mg||621 %|
|Sodium 153114.2mg||5280 %|
|Potassium 3732.1mg||98 %|
|Total Carbohydrate 247.6g||73 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 232.8g|
|Protein 117.5g||168 %|
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Calories per serving: 5616
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