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Orange Chiffon Cheesecake |
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| Course : |
Cheesecakes |
| From: |
HungryMonster.com |
| Serves: |
9 |
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Ingredients:
| 2 |
cup |
GRAHAM CRACKER CRUMBS |
| 1/2 |
CUP |
MARGARINE, MELTED |
|
|
---ORANGE FILLING: |
| 1 |
cup |
ORANGE JUICE |
| 1 |
package |
UNFLAVORED GELATIN |
| 12 |
ounces |
LOW-CALORIE CREAM CHEESE (NEUFCHATEL), SOFTENED |
| 1 |
cup |
PART-SKIM RICOTTA CHEESE |
| 12 |
package |
EQUAL SWEETENER |
| 1 |
package |
LOW-CALORIE WHIPPED TOPPING MIX |
| 1/2 |
cup |
SKIM MILK |
| 2 |
medium |
ORANGES, PEELED, SEEDED, AND CHOPPED |
| 1 |
medium |
ORANGE, PEELED AND SECTIONED |
| | |
Preparation:
** CRUST:
GARNISH, IF DESIRED
CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend
crust ingredients thoroughly and press over bottom and halfway up sides of
pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool.
FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over
orange juice and let soften 1 minute. Heat, stirring constantly, until
gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese
in a large bowl until smooth. Prepare whipped topping according to package
directions, substituting milk for water. Fold whipped topping into cheese
mixture. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Chill 6 hours or overnight. Garnish with orange sections, if
desired. |
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