Orange Marmalade Cheesecake
|Plain non-fat yogurt||32 Ounce (Two 16 Ounce Cartons)|
|Vegetable cooking spray||1 Tablespoon|
|Gingersnaps||5 , crushed (2 Inch Diameter)|
|Neufchatel cheese||16 Ounce, softened (Two 8 Ounce Packages)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
|Grated orange rind||1 Tablespoon|
|Orange extract||1 Teaspoon|
|Low sugar orange marmalade||1⁄2 Cup (8 tbs), melted|
1. Place a double layer of cheesecloth that has been rinsed out and squeezed dry over a colander or sieve so that to allow the cheesecloth to extend over edge of colander.
Spoon yogurt into colander, and fold edges of cheesecloth over to cover yogurt.
Place colander in a large bowl; refrigerate 12 hours.
Scrape yogurt into a bowl, using a rubber spatula; discard liquid.
Coat a 10-inch springform pan with cooking spray.
Sprinkle crushed gingersnaps evenly over bottom of springform pan.
Position knife blade in food processor bowl.
Add Neufchatel cheese and sugar; process until light and fluffy.
Add drained yogurt, and process until smooth.
Add eggs, egg whites, orange juice concentrate, orange rind, and orange extract; process until mixture is well blended.
Spoon mixture over crushed gingersnaps.
Bake at 350° for 35 minutes (center will be soft but will firm when chilled).
Remove from oven, and let cool to room temperature on a wire rack.
Cover and chill 4 hours or until set.
Spread marmalade evenly over top of cheesecake.
Garnish with orange rind curls, if desired.
Cover and chill 1 hour or until marmalade is set.