| 1 | *ingredient list should read: 2 tbsps. freshly squeezed tangerine juice. |
| 2 | Combine first 3 ingredients thoroughly. |
| 3 | Press into bottom and sides of 8 x 3 spring form pan. |
| 4 | Bake 5 minutes and cool; (350 degrees oven). |
| 5 | Now, turn oven to 250 degrees. |
| 6 | Place 1 pkg. |
| 7 | Cream cheese and 1 egg in large mixer bowl; beat thoroughly. |
| 8 | Repeat with remaining cheese and eggs, beating well after each addition. |
| 9 | Gradually add sugar alternately with juice. |
| 10 | Beat at medium speed for 10 minutes. |
| 11 | Stir in peel. |
| 12 | Pour into crust and bake 25 minutes. |
| 13 | Turn off heat; let cake stand in oven 45 minutes and then remove. |
| 14 | Now, turn oven to 350 degrees. |
| 15 | Thoroughly combine topping ingreidents. |
| 16 | Let stand at room temperature. |
| 17 | Gently spread over warm cake. |
| 18 | Return to preheat 350 degree oven for 10 minutes. |
| 19 | Partly cool on wire rack. |
| 20 | Refrigerate overnight, if possible. |
| 21 | I have never tried this recipe, but sounds great!! comes from "from manna to mousse" cookbook. |
| 22 | Marilyn sultar |
