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Creamy Orange Cheesecake

 

26

Yield

1

cake

Prep

20

min

Cook

75

min

Ready

6

hrs

Trans-fat Free
 

Ingredients

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
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 128151% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 38g 189%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 1308mg 55%
Total Carbohydrate 41g 41%
Dietary Fiber 2g 8%
Sugars g
Protein 81g
Vitamin A 45% Vitamin C 83%
Calcium 38% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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