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No-Bake Orange Cream Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*

Cheesecake:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)


Recipe



For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal®. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350° F oven 10 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.

Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.

Makes 16 servings.

* May substitute 4-1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Nutrition information per serving:
calories 152
protein 6 g
carbohydrate 11 g
fat 10 g
cholesterol 31 mg
sodium 158 mg

Food Exchanges: /2 milk, 1 starch, 2 fat