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Orange Marmalade Cheesecake Recipe
|Plain non-fat yogurt||32 Ounce (Two 16 Ounce Cartons)|
|Vegetable cooking spray||1 Tablespoon|
|Gingersnaps||5 , crushed (2 Inch Diameter)|
|Neufchatel cheese||16 Ounce, softened (Two 8 Ounce Packages)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
|Grated orange rind||1 Tablespoon|
|Orange extract||1 Teaspoon|
|Low sugar orange marmalade||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 3102 Calories from Fat 1261
% Daily Value*
Total Fat 143 g219.5%
Saturated Fat 66.5 g332.3%
Trans Fat 0 g
Cholesterol 758.6 mg
Sodium 2642.8 mg110.1%
Total Carbohydrates 291 g97.1%
Dietary Fiber 1.6 g6.4%
Sugars 233.9 g
Protein 167 g333.9%
Vitamin A 87.3% Vitamin C 34%
Calcium 174.9% Iron 15.6%
*Based on a 2000 Calorie diet
Spoon yogurt into colander, and fold edges of cheesecloth over to cover yogurt.
Place colander in a large bowl; refrigerate 12 hours.
Scrape yogurt into a bowl, using a rubber spatula; discard liquid.
Coat a 10-inch springform pan with cooking spray.
Sprinkle crushed gingersnaps evenly over bottom of springform pan.
Position knife blade in food processor bowl.
Add Neufchatel cheese and sugar; process until light and fluffy.
Add drained yogurt, and process until smooth.
Add eggs, egg whites, orange juice concentrate, orange rind, and orange extract; process until mixture is well blended.
Spoon mixture over crushed gingersnaps.
Bake at 350° for 35 minutes (center will be soft but will firm when chilled).
Remove from oven, and let cool to room temperature on a wire rack.
Cover and chill 4 hours or until set.
Spread marmalade evenly over top of cheesecake.
Garnish with orange rind curls, if desired.
Cover and chill 1 hour or until marmalade is set.