Title: Orange Upside-Down Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | | Env. unflavored gelatin |
| 1/4 | c | Sugar |
| 1 | | Env. unflavored gelatin |
| 24 | oz | Cream cheese, softened |
| 2 | ts | Grated orange peel |
| 1 | c | Vanilla wafer crumbs |
| 3 | tb | Margarine, melted |
| 1 1/2 | c | Unsweetened orange juice |
| 2 | c | Orange section |
| 1/2 | c | Unsweetened orange juice |
| 1 | c | Sugar |
| 1 | c | Whipping cream, whipped |
| 1/2 | ts | Cinnamon |
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set. Soften gelatin in juice; stirr over low
heat until dissolved. Combine cream cheese, sugar and peel, mixing at
medium speed on electric mixer until well blended. Gradually add gelatin
mixture, mixing until well blended. Chill until slightly thickened; fold in
whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and
margarine; gently press onto top of cake. Chill. Loosen from rim of pan;
invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon.
Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla
wafer crumbs.