Mount Zion Hotel's hot cheesecake
INGREDIENTS
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A crustless cheesecake, Mount Zion's version of this classic is rich, lightly tart and not too sweet, with a light hint of orange. The cake is delicious served either warm or cold
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Total time: 1½ hours, plus cooling time
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Servings: 12 to 16
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Note: Adapted from chef Moti Yosef at Mount Zion Hotel in Jerusalem.
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2 pounds, 3 ounces low-fat cream cheese, at room temperature
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4 ounces crème fraîche
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.1/2 cup heavy cream
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1 cup (4 ounces) corn flour
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3 eggs
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1 cup plus 2 tablespoons (8 ounces) sugar
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Zest of 1/2 orange
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1 scant teaspoon vanilla extract
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