Title: Creamy Orange Cheesecake
Categories: Dessert Cheesecake
Yield: 12 Servings
| 1 1/2 | c | Graham Cracker Crumbs (about 8 oz) |
| 3 | tb | Unsweetened Dutch-processed cocoa |
| 3 | tb | Sugar |
| 4 | tb | Vegetable Oil |
| 24 | oz | Cottage cheese, nonfat (2 1/2 Cups) |
| 8 | oz | Cream Cheese, reduced-fat |
| 4 | oz | Cream Cheese, nonfat (1/2 c) |
| 12 | oz | Sour Cream, nonfat (1 1/2c) |
| 1 1/2 | c | Sugar |
| 1/2 | c | Orange juice concentrate, thawed |
| 1/3 | c | Nonfat dry milk powder |
| 2 | lg | Eggs |
| 3 | lg | Egg Whites |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| | | Orange slices |
1. Preheat the oven to 300ø . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and sugar.
Stir in the oil thoroughly. Reserve 1 T of the crust mixture for garnish,
if desired. Press the crust onto the bottom and 2" up the sides of the
springform. Set aside. 2. Puree the cottage cheese, cream cheese, and sour
cream in a food processor until very smooth. Transfer the cheese mixture to
a large mixing bowl. Add the sugar, orange juice concentrate, milk powder,
eggs, egg whites, vanilla and salt and combine thoroughly. Pour the filling
into the prepared pan and bake for 1 hour and 15 minutes. When it is done,
the cake will be puffed and the center will be slightly jiggly. DO NOT
OVERBAKE!!! 3. Set the cake on a rack to cool for 1 hour. Cover tightly and
refrigerate for at least 4 hours. To remove the cheesecake from the pan,
first run a thin knife around the edge. Loosen clasp and lift away sides.
Use a sharp, wet knife to cut the cake. Wipe the knife clean and then wet
it again before cutting each slice, if necessary.