Orange Chiffon Cheesecake
Yield
9 servingsPrep
30 minCook
15 minReady
7 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
graham cracker crumbs
|
* |
1 | STICK |
margarine
melted |
* |
Orange filling | |||
1 | cup |
orange juice
|
|
1 | ENVELOPE |
gelatin, unflavored
unflavored |
* |
12 | ounces |
cream cheese
softened |
|
1 | cup |
ricotta cheese
part-skim ricotta |
|
12 | PACKETS |
artifical sweetener
|
* |
1 | PACKET |
whipped topping mix
|
* |
½ | cup |
milk, skim
|
|
2 | each |
oranges
peeled, seeded, and chopped (about 1 cup of chopped orange segments) |
|
1 | each |
oranges
peeled and sectioned for crust |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
graham cracker crumbs
|
* |
1 | STICK |
margarine
melted |
* |
Orange filling | |||
237 | ml |
orange juice
|
|
1 | ENVELOPE |
gelatin, unflavored
unflavored |
* |
346.8 | ml/g |
cream cheese
softened |
|
237 | ml |
ricotta cheese
part-skim ricotta |
|
12 | PACKETS |
artifical sweetener
|
* |
1 | PACKET |
whipped topping mix
|
* |
118 | ml |
milk, skim
|
|
2 | each |
oranges
peeled, seeded, and chopped (about 1 cup of chopped orange segments) |
|
1 | each |
oranges
peeled and sectioned for crust |
Directions
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℉ (180℃) 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.