Creamy Orange Cheesecake
Yield
1 cakePrep
20 minCook
75 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
cocoa powder
dutch-processed |
|
| 3 | tablespoons |
sugar
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 24 | ounces |
cottage cheese
nonfat |
|
| 8 | ounces |
cream cheese
reduced-fat |
|
| 4 | ounces |
cream cheese
non-fat |
|
| 12 | ounces |
sour cream
non-fat |
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
orange juice, concentrated
thawed |
|
| ⅓ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 2 | large |
eggs
|
|
| 3 | large |
egg whites
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | slices |
oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
cocoa powder
dutch-processed |
|
| 45 | ml |
sugar
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 693.6 | ml/g |
cottage cheese
nonfat |
|
| 231.2 | ml/g |
cream cheese
reduced-fat |
|
| 115.6 | ml/g |
cream cheese
non-fat |
|
| 346.8 | ml/g |
sour cream
non-fat |
|
| 355 | ml |
sugar
|
|
| 118 | ml |
orange juice, concentrated
thawed |
|
| 79 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 2 | large |
eggs
|
|
| 3 | large |
egg whites
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1 | slices |
oranges
|
*
|
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.
