Recipes Included On This Page Upside-Down No-Bake Orange Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Upside-Down No-Bake Orange Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes unflavored gelatin 2 cups unsweetened orange juice -- (divided) 1 1/4 cup granulated sugar -- (divided) 2 cups fresh orange sections 32 ounces cream cheese -- (4 8-oz.pkgs) softened 2 teaspoons orange zest -- grated [pithless orange rind] 1 cup whipping cream -- whipped 1 cup chocolate wafer crumbs 2 tablespoons butter or margarine -- melted Soften one envelope of unflavored gelatin in 1 1/2 cups 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 springform 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. The longer you mix the cream cheese, the fluffier the cheesecake will be, so spend about 10 minutes beating the cream cheese. 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 springform 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. Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day! Source : "Recipe-a-Day" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Contributed to the FareShare Gazette by Bobbie; 24 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 36g Fat (62.9% calories from fat); 8g Protein; 40g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 287mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.

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