Creamy Orange Cheesecake
Submitted by nowash
Orange-kissed cheesecake on a chocolate graham cracker crust, made lighter with nonfat cottage cheese and reduced-fat cream cheese. Bright citrus meets dark cocoa in every forkful.
YIELD
1 cakePREP
20 minCOOK
75 minREADY
6 hrsChocolate and orange is one of those flavor pairings that just works, and this cheesecake nails it.
The crust is a cocoa-spiked graham cracker base that’s dark and slightly bitter. The filling blends cottage cheese, cream cheese, and sour cream with concentrated orange juice for a bright, citrusy punch.
Using nonfat and reduced-fat dairy keeps things lighter without sacrificing that signature dense, creamy cheesecake texture.
Bake it low and slow until the center has just the slightest jiggle, then let patience do the rest.
Chef Tips
- Use Dutch-processed cocoa for the crust. It’s darker and smoother than natural cocoa, and it complements the orange beautifully.
- The center should be slightly jiggly when you pull it out. It firms up as it cools. Overbaking is the enemy of creamy cheesecake.
- Wet your knife between each slice for clean, bakery-worthy cuts.
- Chill for at least 4 hours, but overnight is even better for flavor and texture.
Ingredients
Directions
Preheat the oven to 300℉ (150℃) .
Coat a 9 inch springform pan with nonstick cooking spray.
In a medium bowl stir together the crumbs, cocoa and sugar.
Stir in the oil thoroughly.
Reserve 1 tablespoon of the crust mixture for garnish, if desired.
Press the crust onto the bottom and 2 inch up the sides of the springform.
Set aside.
Purée the cottage cheese, cream cheese, and sour cream in a food processor until very smooth.
Transfer the cheese mixture to a large mixing bowl.
Add the sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt and combine thoroughly.
Pour the filling into the prepared pan and bake for 1 hour and 15 minutes.
When it is done, the cake will be puffed and the center will be slightly jiggly.
DO NOT OVERBAKE!!!
Set the cake on a rack to cool for 1 hour.
Cover tightly and refrigerate for at least 4 hours.
To remove the cheesecake from the pan, first run a thin knife around the edge.
Loosen clasp and lift away sides.
Use a sharp, wet knife to cut the cake.
Wipe the knife clean and then wet it again before cutting each slice, if necessary.
Comments
