Heavenly Orange Cheesecake
Yield
1 dozenPrep
1 hrsCook
10 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| 4 | tablespoons |
butter
|
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
orange juice
|
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 2 | teaspoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
chocolate wafer crumbs
|
* |
| 6E+1 | ml |
butter
|
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 118 | ml |
orange juice
|
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1E+1 | ml |
orange zest
grated |
|
Directions
Combine crumbs and butter. Press onto bottom of 9-inch springform pan and bake at 350℉ (180℃) for 10 minutes. Cool Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese and sugar. Gradually add gelatin mixture. Fold in whipped cream and peel. Chill until firm
