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ORANGE CHIFFON CHEESECAKE
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c GRAHAM CRACKER CRUMBS
1 STICK (1/2 CUP) DIET STICK
-MARGARINE, MELTED
ORANGE FILLING:
1 c ORANGE JUICE
1 ENVELOPE UNFLAVORED GELATIN
12 oz LOW-CALORIE CREAM CHEESE
(NEUFCHATEL), SOFTENED
1 c PART-SKIM RICOTTA CHEESE
12 PACKETS EQUAL SWEETENER
1 PACKET LOW-CALORIE WHIPPED
-TOPPING MIX
1/2 c SKIM MILK
2 ea MEDIUM ORANGES, PEELED,
-SEEDED,
AND CHOPPED (ABOUT 1 CUP OF
CHOPPED ORANGE SEGMENTS)
1 ea ORANGE, PEELED AND SECTIONED
-FOR
**
CRUST:
GARNISH, IF DESIRED
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 degree 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. Makes one 9-inch cheesecake or 16 servings, 1 slice per serving.
Calories per serving: 149 Normal Cheesecake: 374
I did not make this -- only tasted the results and it was very good. Also,
I can't imagine getting 16 slices from a 9 inch cheesecake, but that's what
the directions said. I definitely had a large piece than that. ;-)~
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