No Bake Orange Cheesecake Recipe
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.
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