-FJVS25A —–CRUST—– 1 c Graham Crackers — Crushed
2 tb Sugar
2 tb Melted Butter
—–FILLING—– 3 pk 8 oz. Cream Cheese — Softened
4 x Eggs
1 c Sugar
2 tb Tangerine Juice*
1 tb Grated Tangerine Peel
—–TOPPING—– 1 1/2 c Sour Cream
2 ts Vanilla
2 tb Sugar
*INGREDIENT LIST SHOULD READ: 2 tbsps. freshly squeezed Tangerine Juice. Combine first 3 ingredients thoroughly. Press into bottom and sides of 8 x 3 spring form pan. Bake 5 minutes and cool; (350 degrees oven). Now, turn oven to 250 degrees. Place 1 pkg. cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let cake stand in oven 45 minutes and then remove. Now, turn oven to 350 degrees. Thoroughly combine topping ingreidents. Let stand at room temperature. Gently spread over warm cake. Return to preheat 350 degree oven for 10 minutes. Partly cool on wire rack. Refrigerate overnight, if possible. I have never tried this recipe, but sounds great!! Comes from “From Manna to Mousse” cookbook. Marilyn Sultar