1 tbsp Sweet Valley Citrus Satsuma zest (approx. 1 Satsuma)
1 tbsp Sweet Valley Citrus Satsuma juice (approx. 1 Satsuma)
4 (8 oz) packages cream cheese, softened
1½ cups granulated sugar
4 large eggs
2 egg yolks
½ cup heavy cream
½ cup sour cream
1 tbsp vanilla bean paste
1 tsp vanilla extract
2½ cups vanilla cookies
⅓ cup melted butter
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
1 Preheat the oven to 325° F. Butter or spray a 10" springform pan with cooking spray. Cover the bottom of the pan with aluminum foil to keep water from seeping in.
2 Place the cookies in the bowl of a food processor and process until finely crumbled. Drizzle in the melted butter and toss together until combined. Press the mixture into the bottom of the prepared pan. Bake for 10–12 minutes, then set aside.
3 Place the cream cheese, sugar, and Satsuma zest in a large mixing bowl and mix on medium-low speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition. Add the creams, Satsuma juice, vanilla bean paste, and vanilla extract, and stir to combine.
4 Pour the batter over the crust and tap sharply on the counter a few times to release any air bubbles. Place the pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.
5 Bake the cheesecake for 60–80 minutes until the center is still slightly jiggly. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for 1 hour.
6 Remove the cheesecake from the oven and cool completely at room temperature. Chill in the refrigerator until ready to serve. Garnish with Satsuma slices and serve!
To learn more about Sweet Valley Citrus, visit www.sweetvalleycitrus.com