Fuzzy Navel Cheesecake Recipe

How to Make Fuzzy Navel Cheesecake

1. **Crust:**
2. Preheat oven to 350°F (175°C).
3. In a medium bowl, combine crust ingredients (see below) and mix until crumbly.
4. Press mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 8-10 minutes, or until lightly golden.
6. Let cool completely on a wire rack.
7. **Filling:**
8. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
9. Beat in sour cream and cornstarch until well combined.
10. Add eggs and egg yolk one at a time, mixing well after each addition.
11. Stir in orange juice concentrate, peach schnapps, lemon juice, and vanilla extract.
12. Pour filling over the cooled crust.
13. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
14. Bake at 350°F (175°C) for 15 minutes.
15. Reduce oven temperature to 200°F (95°C) and bake for 1 hour and 10 minutes, or until the center is just set but still slightly jiggly.
16. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
17. Remove from oven and let cool completely on a wire rack.
18. Run a thin knife around the edge of the pan to loosen the cheesecake.
19. Refrigerate, uncovered, overnight to allow it to fully set.
20. **Orange Marmalade Glaze:**
21. In a small saucepan, combine all glaze ingredients.
22. Cook over medium-low heat, stirring constantly, until the glaze thickens and comes to a gentle bubble.
23. Cook for 2 minutes more, stirring constantly.
24. Remove from heat and let cool slightly.
25. Carefully pour the glaze over the chilled cheesecake.
26. Refrigerate for at least 2 hours before serving.