Orange Chiffon Cheesecake
|Zwieback||1 Cup (16 tbs), crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Beaten egg yolk||2|
|Skim milk||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange liqueur||2 Tablespoon|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
Combine crushed zwieback and 2 tablespoons sugar.
Add melted butter; mix till blended.
Reserve 2 tablespoons of the mixture.
Press remaining mixture onto bottom of a buttered 7-inch springform pan.
Soften gelatin in the water.
In saucepan combine the egg yolks, 1/2 cup milk, the cheese, orange juice, 2 tablespoons sugar, the liqueur, and the softened gelatin.
Cook and stir over medium heat about 20 minutes or till gelatin is dissolved and mixture coats a metal spoon; do not boil.
Remove from heat; chill till partially set, stirring occasionally.
Prepare topping mix according to package directions using the 1/2 cup skim milk; fold in gelatin mixture.
In large bowl beat egg whites till stiff peaks form.
Fold in gelatin-topping mixture.
Turn into crumb-coafed spring form pan; cover and chill till firm.