Search for anything:

Touch Of Orange Cheesecake

cakes, desserts, cheese

1 1/4 cups Graham cracker crumbs
2 tablespoons butter; melted
1 pound pressed skim milk cottage cheese
1 cup granulated sugar
1/2 cup orange juice
3 egg whites
2 eggs
1 cup light sour cream
1 tablespoon grated orange rind
----ORANGE SAUCE----
2 oranges
1/2 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch
pinch cinnamon

Using a 10-inch (12-cup) springform pan makes for shallower but still generous-looking slices Fresh strawberries, raspberries or other fruit toppings would be a wonderful summertime option. Line sides of 10-inch (12-cup) springform pan with parchment or waxed paper. Centre pan on large piece of heavy duty foil; press foil tightly against side of pan. Set aside. In bowl, blend crumbs with butter and 1 tbsp water. Press onto bottom of prepared pan. Bake in 350°F oven for 10 minutes or until firm to the touch. Let cool on rack. Meanwhile, in food processor, purée together cottage cheese, sugar, juice, egg whites and eggs until very smooth. Blend in sour cream and orange rind. Pour over crust. Set pan in larger shallow pan; pour in enough hot water to come 1 inch up sides. Bake in centre of 325°F oven for about 45 minutes or until edge is set yet centre is still jiggly. Turn oven off; let stand in oven for 30 minutes. Remove springform pan from larger pan and remove foil; transfer to rack and let cool completely. Cover with plastic wrap and refrigerate for at least 8 hours or for up to 2 days. Orange Sauce: Meanwhile, using vegetable peeler, peel off thin layer of rind from 1 orange. Cut peel into matchstick-size strips to make about 1/4 cup; place in small bowl and cover with boiling water. Let stand until cool; drain. Peel other orange; remove outer membrane from both Cut each in half; slice thinly crosswise. In small saucepan, combine orange rind strips and juice, sugar, cornstarch and cinnamon. Bring to boil, stirring; cook, stirring, for 1 minute Add orange slices. Serve warm with cheesecake.

Contributor: Canadian Living Magazine - November, 1998

Yield: 12 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU