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Orange Upside Down Cheesecake Recipe
|Unflavored gelatin||1 Tablespoon|
|Unsweetened orange juice||1 1⁄2 Cup (24 tbs) (100% pure)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange sections||2 Cup (32 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs) (100% pure)|
|Cream cheese||24 Ounce, softened (3 Package)|
|Sugar||1 Cup (16 tbs)|
|Orange peel||2 Teaspoon, grated|
|Whipping cream||1 Cup (16 tbs), whipped|
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 5842 Calories from Fat 3098
% Daily Value*
Total Fat 350 g538.6%
Saturated Fat 191.1 g955.3%
Trans Fat 0 g
Cholesterol 1079.8 mg
Sodium 2883.4 mg120.1%
Total Carbohydrates 618 g205.9%
Dietary Fiber 3.5 g13.9%
Sugars 513.6 g
Protein 57 g114%
Vitamin A 205.3% Vitamin C 234.5%
Calcium 92.1% Iron 26.4%
*Based on a 2000 Calorie diet
Add sugar; stir over low heat until dissolved.
Chill until slightly thickened.
Arrange orange sections on bottom of 9-inch springform pan.
Pour gelatin mixture over oranges; chill until thickened but not set.
Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over oranges; chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Loosen cake from rim of pan; invert onto serving plate.