Wednesday, September 21, 2011

Orange Cheesecake

I have the luxury of having every Thursday off of work. So what do I spend my tome doing? Baking naturally. However, this is a NO BAKE recipe. I actually am not even a big fan of cheesecake, but sometimes you just gotta mix things up. 

No Bake Orange Cheesecake


Ingredients:
  • 20 gingersnap cookies
  • 1 tbsp. sugar
  • 1 tbsp. butter, melted
  • 1 tbsp. water
  • 6-7 orange slices (1/4 inch think), halved
  • 1 envelope (1/4 oz.) unflavored gelatin
  • 1 container (6 oz.) frozen OJ concentrate, thawed
  • 3, 8oz. packages of light cream cheese, softened to room temperature
  • 1 can (14 oz.) fat-free sweetened condensed milk
  • 1 tbsp. orange zest
  • 1 container (8 oz.) thawed frozen lite whiped cream topping
Coat an 8-inch springform pan, or glass pie dish with cooking spray. In a food processor, process cookies and sugar until crumbs form. Stir in butter and water; press into bottom of pan. Arrange orange slice halves against side of pan.

In a small microwave safe bowl, sprinkle gelatin over orange juice concentrate; let stand for 5 minutes to soften. Microwave in 10-second intervals, stirring after each, until smooth. On medium-high speed, beat the cream cheese and condensed milk until fluffy. Gradually beat in gelatin mixture. Fold in zest and topping; spread over crust. Cover and chill for at least 6 hours. Serve with extra orange slices or whipped topping on top if preferred.

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