ORANGE CHIFFON CHEESECAKE
Crust:
2 cups graham cracker crumbs
1 stick butter or margarine – melted (1/2 cup)
Filling:
1 cup orange juice
1 envelope unflavored gelatin
12 ounces cream cheese -- softened
1 cup part-skim ricotta cheese
1/2 cup sugar
1 packet whipped topping mix
1/2 cup milk
2 medium oranges -- peeled, seeded and chopped (about 1 cup chopped orange segments)
1 orange -- peeled and sectioned for garnish
- Spray a 9-inch spring-form pan with nonstick vegetable spray.
- Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan.
- Bake in preheated 350F oven 8 to 10 minutes or until set.
- Cool.
- 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 sugar.
- 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.
Yield: 16 servings.