Orange Cheesecake (H-Ch)

Title:
Orange Cheesecake (H-Ch)

Yield:
10 Servings

Categories:
Cheesecake,
Chilled,
Eggs
cheese




Ingredients:




-----------------------------------CRUST-----------------------------------


   3/4 c  Reduced fat graham cracker


          -crumbs


     1 tb Margarine; melted


     1 ts Instant coffee crystals;


          -dissolved in


     2 ts Boiling water; cooled


          -slightly





----------------------------------FILLING----------------------------------


     1 c  Nonfat cottage cheese;


          -well-drained OR low-fat


          -cottage cheese


 1 1/3 c  Plain nonfat yogurt cheese


          -OR vanilla flavored yogurt


     8 oz Lowfat cream cheese;


          -softened


     1 c  Sugar


     2    Egg whites


     1 tb Cornstarch


     2 ts Grated orange peel


     1 ts Vanilla


   1/2 ts Almond extract


     2    Eggs



----------------------------------TOPPING----------------------------------


   3/4 c  Nonfat sour cream


     1 tb Sugar


   3/4 ts Vanilla





 1. Heat oven to 350F. Spray 8-inch springform pan with nonstick vegetable


 cooking spray. Set aside. In medium mixing bowl, combine crust ingredients.


 Press mixture evenly over bottom of prepared pan. Set aside.


 


 2. Place cottage cheese in food processor or blender. Process until smooth.


 Add remaining filling ingredients. Process just until blended, scraping


 sides of bowl frequently. Pour filling into prepared pan. Bake for 50


 minutes to 1 hour, or just until cake is firm around edges but still shiny


 and slightly soft in center.


 


 3. Cool cheesecake for 15 minutes. Meanwhile, increase oven temperature to


 425F. In small mixing bowl, combine topping ingredients. Spread evenly on


 cheesecake to within 1/2 inch of edges. Bake for 5 minutes. Immediately run


 a sharp knife between the cheesecake and the pan. Cool completely at room


 temperature.


 


 4. (These steps help prevent cracking on the top of cheesecake.)


 Refrigerate 6 hours or overnight before serving. Garnish individual slices


 with orange peel or grated chocolate, if desired.


 


 5. Tip: If bottom of springform pan is not a tight fit, place cheesecake on


 baking sheet before placing in oven.


 


 PER SERVING: one 130g slice, or one-tenth; 211 calories using non-fat


 ingredients. 6 grams fat (26% cff).


 


 Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra


 Inc.


 


 Notes: Mocha-Graham crust, orange and almonds, and lowfat! Suggested


 serving size would be hard to cut.


 


 >from Pat Hanneman (Kitpath) Mar98


 


 Recipe by: Healthy Choice: Desserts Mar98


 


 Posted to EAT-LF Digest by KitPATh 
on Mar 06,


 1998