Orange Chiffon Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1 stick (1/2 cup) light stick margarine, melted
- 1 teaspoon Equal® for Recipes
or 3 packets Equal® sweetener
or 2 tablespoons Equal® Spoonful™
- 1 cup orange juice
- 1 envelope unflavored gelatin
- 12 ounces reduced-fat cream cheese, softened
- 1 cup part-skim ricotta cheese
- 3-1/2 teaspoons Equal® for Recipes
or 12 packets Equal® sweetener
or 1/2 cup Equal® Spoonful™
- 2 cups light whipped topping
- 2 medium oranges, peeled, seeded and chopped (about 1 cup chopped orange segments)
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
- Spray 9-inch spring form pan with non-stick vegetable spray. Mix graham cracker crumbs, margarine and 1 teaspoon Equal® for Recipes or 3 packets Equal® or 2 tablespoons Equal® Spoonful™. Pat mixture evenly on bottom and halfway up sides of pan. Bake in preheated 350oF oven 8 to 10 minutes or until set. Cool.
- Pour orange juice into a small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a large bowl until smooth; stir in 3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® or 1/2 cup Equal® Spoonful™. Add gelatin mixture to cheese mixture; blend until smooth. Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly.
Chill 6 hours or overnight. Garnish with orange sections if desired.
Yield: Makes 16 servings.
