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Orange-Topped Cheesecake
Serves 12

3 T graham cracker crumbs
8 oz pkg. cream cheese
3/4 c sugar
15oz ricotta cheese
1/3 c frozen orange juice concentrate, thawed
8 oz carton plain yogurt
2 T all purpose flour
3 eggs or 3/4 c egg product
2/3 c orange juice
1 tsp corn starch
2 oranges, peeled, sliced, halved and seeded
orange peel curls and mint sprigs (optional)

Grease bottom and 1 inch up sides of a 9" springform pan. Sprinkle
graham cracker crumbs over greased area. Set aside.

In a bowl, beat the cream cheese with electric mixer for 30 seconds.
Add sugar and beat until combined.

Add ricotta cheese, yogurt, 1/3 cup concentrate, and flour.

Beat until combined. Add eggs. Beat on low speed just until combined.
Pour into prepared pan. Place on a baking sheet and bake at 325
degrees for 45-50 minutes or until center is nearly set when gently
shaken. Cool 15 minutes; loosen crust from sides, cool for 30 more
minutes; remove sides of pan. Cool completely and chill for 4 hours.

For glaze; combine orange juice and corn starch in sauce pan.

Cook and stir over medium heat until thick and bubbly; cook and
stir for another 2 minutes. Transfer to a bowl. Cover and let cool.

Arrange orange slices on top of cake to serve. Stir glaze and
spoon over orange slices. Garnish with orange peel and mint sprigs.

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