Ingredients:
Crust:
- Chocolate cookie crumbs (250ml)
- Margarine, melted (50ml)
Fillings:
- White Sugar (125ml)
- Cornstarch (20ml)
- Sour Cream (125ml)
- Vanilla (15ml)
- 1/2 Navel Orange
- 2 packages cream cheese, softened
- 2 large eggs
Strawberry Coulis:
- Strawberries (frozen and unsweetened) (500ml)
- White Sugar (60ml)
- Orange juice from your half orange
Method:
For the crust:
1) Position rack to the center of the oven. Preheat oven to 345°F
2) Remove the sides of a spring from pan and cover the bottom sides with foil/
3) Use a pastry brush and margarine to cover sides
4) In a medium bowl, stir together the crust ingredients until combined
5) Press into the bottom of the pan. Bake for 15min
6) Cool on wire rack
Procedure for fillings:
1) Set oven temperature to 325°F
2) Zest one half orange. Careful, do not include the bitter white pith
3) In a medium bowl, blend the cream cheese with an electric mixer
4) In a small bowl, combine white sugar, cornstarch and zest
5) Add sugar mixture, sour cream and vanilla
6) Mix together until just blended
7) Break eggs into a custard cup and beat with a fork
8) Add to batter and mix for one minute or until very smooth
9) Pour carefully into the spring from pan
10) Bake 60 minutes or until the sides are puffy and the center quivers
11) Cool for another 20 minutes. Use a knife to loosen sides and remove from pan
12) Cool completely and then refrigerate
Procedure for Strawberry Coulis:
1) In a saucepan mix the sugar and the berries
2) Cook over a medium heat - about 10 min. Do not let mixture boil
3) Mash the berries and the strain through your colander
4) Discard pulp and refrigerate. Sauce may be thin but it will thicken when chilled.
Crust:
- Chocolate cookie crumbs (250ml)
- Margarine, melted (50ml)
Fillings:
- White Sugar (125ml)
- Cornstarch (20ml)
- Sour Cream (125ml)
- Vanilla (15ml)
- 1/2 Navel Orange
- 2 packages cream cheese, softened
- 2 large eggs
Strawberry Coulis:
- Strawberries (frozen and unsweetened) (500ml)
- White Sugar (60ml)
- Orange juice from your half orange
Method:
For the crust:
1) Position rack to the center of the oven. Preheat oven to 345°F
2) Remove the sides of a spring from pan and cover the bottom sides with foil/
3) Use a pastry brush and margarine to cover sides
4) In a medium bowl, stir together the crust ingredients until combined
5) Press into the bottom of the pan. Bake for 15min
6) Cool on wire rack
Procedure for fillings:
1) Set oven temperature to 325°F
2) Zest one half orange. Careful, do not include the bitter white pith
3) In a medium bowl, blend the cream cheese with an electric mixer
4) In a small bowl, combine white sugar, cornstarch and zest
5) Add sugar mixture, sour cream and vanilla
6) Mix together until just blended
7) Break eggs into a custard cup and beat with a fork
8) Add to batter and mix for one minute or until very smooth
9) Pour carefully into the spring from pan
10) Bake 60 minutes or until the sides are puffy and the center quivers
11) Cool for another 20 minutes. Use a knife to loosen sides and remove from pan
12) Cool completely and then refrigerate
Procedure for Strawberry Coulis:
1) In a saucepan mix the sugar and the berries
2) Cook over a medium heat - about 10 min. Do not let mixture boil
3) Mash the berries and the strain through your colander
4) Discard pulp and refrigerate. Sauce may be thin but it will thicken when chilled.
