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Orange Chiffon Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST:
2 cups graham cracker crumbs
1 stick (1/2 cup) diet stick margarine -- melted

FILLING:
1 cup orange juice
1 envelope unflavored gelatin
12 ounces low-calorie cream cheese -- softened
1 cup part-skim ricotta cheese
12 packets Equal sweetener
1 packet low-calorie whipped topping mix
1/2 cup skim milk
2 medium oranges -- peeled, seeded and chopped, about 1 cup chopped orange segments
1 orange -- peeled and sectioned for garnish -- if desired


Recipe



CRUST:
Spray 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients throughly and press over bottom and halfway up sides of pan.

Bake in preheated 350 oven 8 to 10 minutes or until set. Cool.

FILLING: 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 in a large bowl until smooth; stir in EQUAL. Add gelatin mixture to cheese mixture; blend until smooth. Prepare whipped topping according to package directions, substituting milk for water. 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.