You are here

Orange Chiffon Cheesecake

Diet.Chef's picture
  Zwieback 1 Cup (16 tbs), crushed
  Sugar 2 Tablespoon
  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)
  Egg whites 4

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)