Orange Chiffon Cheesecake

Course : Cheesecakes
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 / Directions:

** 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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