Light orange Cheesecake
|Orange juice||1 1⁄2 Cup (24 tbs), divided|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Low fat cottage cheese||3 Cup (48 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs), divided|
|Eggs||2 , separated|
|Orange rind||1 Teaspoon, freshly grated|
|Vanilla extract||1 Teaspoon|
|Salt||1⁄8 Teaspoon (Optional)|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
In a small bowl place 1/2 cup orange juice.
Sprinkle gelatin on top.
Let stand until softened.
In a small saucepan over medium-high heat bring remaining 1 cup orange juice to a boil.
Add to gelatin mixture; stir until gelatin dissolves.
Into a blender or a food processor fitted with metal blade pour orange juice mixture.
Add cottage cheese, 1/2 cup sugar, egg yolks, orange rind, vanilla and salt.
Process until smooth.
Into a large bowl pour the cottage cheese mixture.
Chill until mixture mounds slightly when dropped from a spoon.
In a mixer bowl beat egg whites until soft peaks form.
Add remaining 1/4 cup sugar gradually, beating constantly until stiff peaks form.
Into the orange mixture fold the egg whites gently.
Over the bottom of an 8-inch springform cake pan sprinkle crumbs.
Spoon orange mixture carefully over crumbs.
Chill until firm.
Onto a serving plate place cheesecake.
Remove side of pan.
Serve with fresh berries.