Orange Upside Down Cheesecake
|Unflavored gelatin||1 Tablespoon|
|Unsweetened orange juice||1 1⁄2 Cup (24 tbs) (100% pure)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange sections||2 Cup (32 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs) (100% pure)|
|Cream cheese||24 Ounce, softened (3 Package)|
|Sugar||1 Cup (16 tbs)|
|Orange peel||2 Teaspoon, grated|
|Whipping cream||1 Cup (16 tbs), whipped|
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
Soften gelatin in juice.
Add sugar; stir over low heat until dissolved.
Chill until slightly thickened.
Arrange orange sections on bottom of 9-inch springform pan.
Pour gelatin mixture over oranges; chill until thickened but not set.
Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over oranges; chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Loosen cake from rim of pan; invert onto serving plate.