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Orange Chiffon Cheesecake Recipe
|Zwieback||1 Cup (16 tbs), crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Beaten egg yolk||2|
|Skim milk||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange liqueur||2 Tablespoon|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
Serving size: Complete recipe
Calories 2104 Calories from Fat 864
% Daily Value*
Total Fat 97 g149.8%
Saturated Fat 40.9 g204.4%
Trans Fat 0 g
Cholesterol 535.3 mg
Sodium 685.4 mg28.6%
Total Carbohydrates 242 g80.7%
Dietary Fiber 0.17 g0.66%
Sugars 89 g
Protein 74 g148.3%
Vitamin A 47.5% Vitamin C 70.8%
Calcium 39.1% Iron 68.3%
*Based on a 2000 Calorie diet
Add melted butter; mix till blended.
Reserve 2 tablespoons of the mixture.
Press remaining mixture onto bottom of a buttered 7-inch springform pan.
Soften gelatin in the water.
In saucepan combine the egg yolks, 1/2 cup milk, the cheese, orange juice, 2 tablespoons sugar, the liqueur, and the softened gelatin.
Cook and stir over medium heat about 20 minutes or till gelatin is dissolved and mixture coats a metal spoon; do not boil.
Remove from heat; chill till partially set, stirring occasionally.
Prepare topping mix according to package directions using the 1/2 cup skim milk; fold in gelatin mixture.
In large bowl beat egg whites till stiff peaks form.
Fold in gelatin-topping mixture.
Turn into crumb-coafed spring form pan; cover and chill till firm.