No Bake Orange Cheesecake Recipe
Ingredients
| Crust | ||
| Graham cracker crumbs | 1 Cup (16 tbs), finley crushed | |
| Butter margarine | 3 Teaspoon, melted | |
| Cheesecake Filling | ||
| Cold water | 1/4 Cup (16 tbs) | |
| 1 env. unflavored gelatin | ||
| 16 oz. nonfat cream cheese, at room temperature | ||
| Sugar | 1/4 Cup (16 tbs) | |
| 6 pkts. concentrated acesulfame-K | ||
| 1 cup nonfat sour cream | ||
| 3/4 cup freshly squeezed orangejuice | ||
| Orange peel | 1 Teaspoon, freshly grated | |
| 2 tsp orange flavoring | ||
| 3 navel oranges, peeled, bitter parts removed | ||
Directions
To make the crust: Mix the graham cracker crumbs and margarine.
Spread this over the bottom and a little up the sides of a 9 in. (23 cm) springform pan.
Freeze the crust while mixing the filling.
To make the filling: Put the water in a small saucepan and sprinkle the gelatin on top.
After 1 minute turn the heat on low and, stirring constantly, heat for 2-3 minutes until the gelatin is dissolved.
Remove from heat.
With an electric mixer, beat the cream cheese, sugar, and acesulfarne-K in a large bowl.
When the mixture is fluffy, add the sour cream and beat well.
Mix in the orange juice, gelatin, peel, and flavoring.
Pour into a chilled crust.
Refrigerate for 4-6 hours until firm.
Spread this over the bottom and a little up the sides of a 9 in. (23 cm) springform pan.
Freeze the crust while mixing the filling.
To make the filling: Put the water in a small saucepan and sprinkle the gelatin on top.
After 1 minute turn the heat on low and, stirring constantly, heat for 2-3 minutes until the gelatin is dissolved.
Remove from heat.
With an electric mixer, beat the cream cheese, sugar, and acesulfarne-K in a large bowl.
When the mixture is fluffy, add the sour cream and beat well.
Mix in the orange juice, gelatin, peel, and flavoring.
Pour into a chilled crust.
Refrigerate for 4-6 hours until firm.
Chef
