UPSIDE DOWN NO BAKE ORANGE CHEESECAKE
2 envelopes Unflavored Gelatin
2 cups unsweetened Orange Juice (divided)
1 1/4 cup Granulated Sugar (divided)
2 cups fresh Orange sections
4 (8-oz.) packages Cream Cheese, softened
2 tsp. Orange Zest, grated
1 cup Whipping Cream, whipped
1 cup Chocolate Wafer Crumbs
2 Tbs. Butter or Margarine, melted
- Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting.
- Add one cup of the sugar, and stir until dissolved.
- Refrigerate the mixture in the saucepan until it is slightly thickened, but not set.
- Arrange the orange sections on the bottom of a 9-inch spring form pan.
- Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.
- Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until dissolved.
- Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended, light and fluffy, about 10 minutes, yes, 10.
- Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended.
- Chill until slightly thickened.
- Whip the cream and fold into the cheesecake mixture.
- Refrigerate while you prepare the crust.
- Combine chocolate cookie crumbs with the melted butter or margarine.
- Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake.
- Refrigerate, covered, until it's time to serve dessert.
- To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate.
- Gently remove the rim of the pan, then pull off the pan bottom.
- Slice to serve.