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FareShare Gazette Recipes -- July 2003 - U's


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Upside-Down No-Bake Orange Cheesecake

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                      * 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)
  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

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): ""
Copyright : "Copyright 1998 by The Big Network"

Contributed to the FareShare Gazette by Bobbie; 24 July 2003.

              - - - - - - - - - - - - - - - - - - - 

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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