Mt Zion Hot Cheesecake

2 pounds, 3 ounces low-fat cream cheese, at room temperature

4 ounces crème fraîche

1/2 cup heavy cream

1 cup (4 ounces) corn flour

3 eggs

1 cup plus 2 tablespoons (8 ounces) sugar

Zest of 1/2 orange

1 scant teaspoon vanilla extract

1. Heat the oven to 400 degrees, and bring a pot of water to a simmer (water
will be used to create a hot water bath).

2. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, beat together the cream cheese, crème fraîche and
heavy cream. With the mixer running, slowly add the corn flour until
thoroughly combined and there are no lumps.

3. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat
in the sugar, orange zest and vanilla until fully combined.

4. Grease a 9-inch springform pan generously with butter, and line the
outside of the pan with foil (to keep the hot water from seeping in as the
cheesecake bakes). Ladle the mixture into the prepared pan. Place the pan in
a roasting pan and place in the center of the oven. Gently pour the hot
water into the roasting pan to come up the side of the springform pan by
three-fourths.

5. Bake the cheesecake for 25 minutes, then reduce the temperature to 300
and continue baking until the cheesecake is set up (it should not jiggle
when tapped), 30 to 40 minutes.

6. Remove the springform pan from the water bath and gently peel away the
foil. Cool the cake slightly, then serve either warm or cold.