ORANGE CHEESECAKE KATHERINE

The unexpected flavor of oranges brings sunshine to this light and creamy cake. Try topping it with an arrangement of mandarin orange sections.

Crumb-Nut Crust for 9-inch springform pan

1 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter softened

Place all the ingredients in a mixing bowl and blend thoroughly.

Press the mixture into the bottom and partly up the sides of a greased 9-inch springform pan.

Bake for about 6 minutes. Cool before filling.

2 cups (1 pound) cottage cheese
1/2 pound (1 cup) cream cheese
1 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon baking powder
1 teaspoon grated orange rind
2 teaspoons orange juice
1 teaspoon orange flavored liqueur
5 large eggs, separated
1 cup sour cream

Preheat the oven to 350 degrees.

Press the cottage cheese through a sieve.

Sift together the flour and the baking powder and set aside.

In a large mixing bowl, beat the cottage cheese at high speed until smooth. Then add the cream cheese and the sugar and beat until light and fluffy.

Add the flour mixture and the orange rind, orange juice, and liqueur. Beat until thoroughly blended.

Add the egg yolks, one at a time, beating thoroughly after each.

Add the sour cream and blend well.

Beat the egg whites until they form stiff peaks, then fold into the cheese mixture.

Pour the mixture into the prepared crust and bake for 45 minutes, or until center is firm. Leave the cake in the oven to cool for 2 hours, then chill.