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Orange-Lime Cheesecake




Source of Recipe


Internet


List of Ingredients




Crumb Crust:
1 1/3 cups fine graham-cracker crumbs (about 11 whole graham crackers)
1/4 cup unsweetened, unfiltered apple juice

Filling:
1/3 cup unsweetened, unfiltered apple juice
1 tablespoon (1 envelope) unflavored gelatin
1 1/2 cups plain nonfat yogurt
1/2 cup nonfat ricotta cheese
1/4 cup packed light- or dark-brown sugar, to taste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons grated lime zest
1 tablespoon grated orange zest

Optional garnish: 1 orange, peeled, cut into 1/8-inch-thick slices, fresh mint


Recipe



Heat oven to 350 [degrees] F. Lightly spray 8-inch springform pan or 9-inch pie pan with vegetable-oil spray. To make crust: Put crumbs in small bowl, add apple juice; stir with fork until crumbs are moist but not sticky. Press crumb mixture onto pie pan, pressing it up sides and bottom of pan. Bake until golden brown, taking care not to burn, about 15 minutes. (Cracks are normal in oil-free crusts.) Set pan with crust on wire rack to completely cool. To make filling: Using small saucepan, bring apple juice to simmer over medium heat. Turn off heat but leave saucepan on burner. Sprinkle gelatin over juice; stir until gelatin dissolves. Using food processor or blender, combine yogurt, ricotta cheese, brown sugar, juices, zests and gelatin mixture; process until smooth. Taste; adjust sweetness with brown sugar. Pour into cooled crust; smooth with spatula. Refrigerate for at least 2 hours. Remove sides from springform pan. Garnish with orange or lime slices, lime zest and mint, if desired. To serve, cut into 10 portions. Makes 10 servings.