1tablespoongranulated sugar plus ¾ cups for filling
1teaspoonvanilla extract
juice from one lemon
zest from one lemon
8squirts Orange Cream Dream MilkSplash flavoring
For the topping
2cupscream cheese
½cupsugar
8squirts MilkSplash Orange Cream Dream flavoring
For the Orange Slices
Prepare orange slices 24 hours in advance
5small navel oranges thinly sliced
1cupsugar
½cupwater
Heat sugar and water over medium heat until sugar is meltedadd orange slices, cook for 20 minutes
Place orange slices on parchment lined baking sheet and bake at 200 degrees F. for 3-5 hoursturning occasionally. Low and slow. Longer cooking time will add more color to the oranges but deliver a crisp wafer like candy. Remove from oven, cool and store in an airtight container for up to one month
Instructions
Preheat oven 350 degrees F.
Mix 1 tablespoon sugar with 3 tablespoons dry matzoh in a small bowl
Brush butter over the bottom and sides of a springform pan
Dust pan with matzoh mixture, remove excess and set pan aside
In a food processor, plus ricotta cheese 10-15 seconds until smooth, add room temperature cream cheese and pulse until smooth, another 15 seconds
Add eggs, vanilla, lemon juice and zest, matzoh meal and MilkSplash Orange Cream flavoring
Plus for 15-30 seconds or until well blended
Pour into prepared springform pan
Place in heated oven on the middle rack, immediately reduce heat to 300 degrees F. and cook for 1- 1.5 hours. Middle should be slightly jiggly, do not over cook
Cool for 1 hour, transfer cheesecake to pie plate
Add sour cream topping and refrigerate overnight
For the Topping
Blend together the sour cream, sugar and MilkSplash flavoring, cover and refrigerate until ready to use
Notes
Add orange slices to top of cheesecake, sprinkle with powdered sugar and serve