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Satsuma Cheesecake

From Statesboro Market2Go

<p>Sweet, light, and flavored by citrus, this cheesecake makes for a luxurious dessert!</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: MyRecipes.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!

Ingredients
FOR THE CRUST:
Cooking spray
4 1/2 ounces Flour (about 1 cup)
1/4 teaspoon Baking powder
1/8 teaspoon Salt
3 tablespoons Sugar
3 tablespoons Butter (softened)
1 large Egg yolk
FOR THE FILLING:
1 1/2 cups Fat-free cream cheese (softened)
1 cup 1/3-less-fat cream cheese (softened)
3/4 cup Sugar
3/4 cup Fat-free sour cream
2 tablespoons Grated satsuma rind
1/4 cup Satsuma juice
4 large Eggs

Step by Step Instructions
  1. Preheat oven to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray, then line the bottom of the pan with parchment paper.
  2. Sift the flour, baking powder, and salt together. Combine 3 tablespoons each sugar and butter in a food processor. Once light and fluffy, add the egg yolk, then blend again until smooth. Add the flour mixture to the processor and process until just combined. Press the mixture into the prepared pan and bake for 25 minutes. Let cool for 10 minutes on a wire rack.
  3. Clean the food processor, then use it to combine both cream cheeses until smooth. Add 3/4 cup sugar and process for 30 seconds. Add the sour cream & satsuma rind and process for 30 seconds.
  4. Add the eggs 1 at a time, processing well between each addition. Scrape the sides of the food processor and process for 10 seconds to ensure everything is combined. Pour the mixture into the prepared crust.
  5. Place the pan containing the cheesecake into a larger baking pan. Add 1 inch of hot water to the baking pan, then bake for 50 minutes. Turn off the oven and let the cake stand within for 30 minutes.
  6. Remove the cake from the oven, and drain the water from the large baking pan. Run a knife around the outer edge of the crust, and let the cake come to room temperature. Cover and chill for 8 hours, then slice & serve.