No Bake Orange Cheesecake
|Graham cracker crumbs||1 Cup (16 tbs), crushed|
|Margarine/Butter||3 Teaspoon, melted|
|Cold water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 1⁄4 Ounce (1 Envelope)|
|Nonfat cream cheese||16 Ounce (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||18 Gram (6 Packets)|
|Non-fat sour cream||1 Cup (16 tbs)|
|Freshly squeezed orange juice||3⁄4 Cup (12 tbs)|
|Freshly grated orange peel||1 Teaspoon|
|Orange flavoring||2 Teaspoon|
|Navel oranges||3 , peeled, bitter parts removed (Topping)|
To make the crust: Mix the graham cracker crumbs and margarine.
Spread this over the bottom and a little up the sides of a 9 in. (23 cm) springform pan.
Freeze the crust while mixing the filling.
To make the filling: Put the water in a small saucepan and sprinkle the gelatin on top.
After 1 minute turn the heat on low and, stirring constantly, heat for 2-3 minutes until the gelatin is dissolved.
Remove from heat.
With an electric mixer, beat the cream cheese, sugar, and acesulfarne-K in a large bowl.
When the mixture is fluffy, add the sour cream and beat well.
Mix in the orange juice, gelatin, peel, and flavoring.
Pour into a chilled crust.
Refrigerate for 4-6 hours until firm.