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Light orange Cheesecake Recipe
|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)|
Serving size: Complete recipe
Calories 1616 Calories from Fat 247
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 490.8 mg
Sodium 2712.6 mg113%
Total Carbohydrates 220 g73.4%
Dietary Fiber 1.3 g5.1%
Sugars 208.7 g
Protein 121 g242.9%
Vitamin A 35.1% Vitamin C 321.3%
Calcium 73.8% Iron 22.2%
*Based on a 2000 Calorie diet
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.