Bitsy's Kitchen

Orange Blossom Cheesecake

1 lb. cream cheese, at room temperature
1/2 cup orange blossom honey
1/4 cup orange juice
1 tsp. vanilla
3 large eggs
1 /2 tsp. lemon rind, grated
2 Tbsp. orange rind, grated
1 - 9" spring form pan with pre-baked graham cracker crust in bottom

Topping:
1 1/2 C. sour cream
1 Tablespoon grated orange rind
3 Tablespoon honey

Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla. Then beat in the eggs, 1 at a time, until well blended. Whisk or fold in the lemon rind and orange rind. Pour into prepared 9" spring form pan.. Bake at 225° F. for 15 min then turn the heat down to 200° F. and bake for 1 1/2 hours. Meanwhile prepare topping. Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temp. to 400° F. and bake 5 more minutes ONLY.

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