Satsuma Orange Cheesecake

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 3 tablespoons butter softened
• 12 ounces cream cheese fat-free softened
• 1 large egg yolk 
• 4 large eggs 
• 1 cup flour all-purpose
• 0.3 cup satsuma orange juice fresh
• 2 tablespoons satsuma orange rind grated
• 0.1 teaspoon salt 
• 0.8 cup cup heavy whipping cream fat-free sour
• 0.8 cup sugar 
• 3 tablespoons sugar 

Equipment

• food processor
• bowl
• frying pan
• baking paper
• oven
• knife
• wire rack
• baking pan
• springform pan
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt.
4. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy.
5. Add egg yolk; process until smooth.
6. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan.
7. Bake at 325 for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
8. Combine cream cheeses in food processor; process 30 seconds or until smooth.
9. Add 3/4 cup sugar; process 30 seconds.
10. Add sour cream, rind, and juice; process 30 seconds.
11. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds.
12. Pour cheese mixture into prepared crust; place pan in a large baking pan.
13. Add hot water to pan to a depth of 1 inch.
14. Bake at 325 for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes.
15. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
16. Cut into 12 wedges.