Orange Cream Cheesecake
|Graham cracker crumbs||4 Cup (64 tbs)|
|Ground cinnamon||2 Teaspoon|
|Orange zest||2 Teaspoon|
|Butter||1 Cup (16 tbs), melted|
|Gelatin||1⁄2 Ounce (2 packages)|
|Cream cheese||40 Ounce, softened (5 packages)|
|Evaporated milk||2 Can (20 oz)|
|Lemon juice||2 Teaspoon|
|Orange juice concentrated||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
|Frozen whipped topping||200 Milliliter (thawed)|
|Whipped topping||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Step1-Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10 inch springform pan. Refrigerate for at least 40 minutes.
Step2-Prepare gelatin according to package directions. Set aside 1 cup at room temperature. Chill remaining gelatin until slightly thickened, about 100 minutes.
Step3-Meanwhile, in a mixing bowl, beat cream cheese and sugar for 4 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 4 minutes longer. Gradually beat in orange juice concentrate, vanilla and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
Step4-In a mixing bowl, beat whipped topping and sugar. beat in refrigerated gelatin mixture (mixture will be thin). Chill for 50 minutes. Gently spoon over filling (pan will be full). Refrigerate for 10 hours or overnight.