No Bake Orange Cheesecake Recipe
This is a delicious No Bake Orange Cheesecake which will make you keep asking for more! Stock up on plenty of bags of Fruits as you will want to make this No Bake Orange Cheesecake time and again. No Bake Orange Cheesecake makes a yummy Dessert. Benefit from this No Bake Orange Cheesecake which is Diabetic. Whether you are an amateur cook or a professional chef, I recommend the No Bake Orange Cheesecake for the sheer joy of cooking it.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Crust
1 cup finely crushed graham. cracker crumbs
3 tsp melted margarine or butter
Cheesecake Filling
1/4 cup cold water
1 env. unflavored gelatin
16 oz. nonfat cream cheese, at room temperature
1/4 cup sugar
6 pkts. concentrated acesulfame-K
1 cup nonfat sour cream
3/4 cup freshly squeezed orangejuice
1 tsp freshly grated orange peel
2 tsp orange flavoring
Topping
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.
