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No Bake Orange Cheesecake Recipe
|Graham cracker crumbs||1 Cup (16 tbs), crushed|
|Margarine/Butter||3 Teaspoon, melted|
|Cold water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 1⁄4 Ounce (1 Envelope)|
|Nonfat cream cheese||16 Ounce (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||18 Gram (6 Packets)|
|Non-fat sour cream||1 Cup (16 tbs)|
|Freshly squeezed orange juice||3⁄4 Cup (12 tbs)|
|Freshly grated orange peel||1 Teaspoon|
|Orange flavoring||2 Teaspoon|
|Navel oranges||3 , peeled, bitter parts removed (Topping)|
Serving size: Complete recipe
Calories 2425 Calories from Fat 1031
% Daily Value*
Total Fat 115 g176.4%
Saturated Fat 42.3 g211.5%
Trans Fat 0 g
Cholesterol 80.5 mg
Sodium 1224.2 mg51%
Total Carbohydrates 293 g97.8%
Dietary Fiber 17.6 g70.5%
Sugars 127 g
Protein 60 g119.8%
Vitamin A 62.2% Vitamin C 646.3%
Calcium 63.4% Iron 22%
*Based on a 2000 Calorie diet
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.