Orange Chiffon Cheesecake Recipe
Diabetic Friendly Recipe
A great light and fluffy orange chiffon cheesecake! Packed with orange flavor in a smooth and creamy filling on a graham crust.
2 cups graham cracker crumbs
8 tablespoons light margarine, melted
3 packets sweetener
1 cup orange juice
1 1/4-oz. envelope unflavored gelatin
12 ounces reduced fat cream cheese, softened
1 cup part skim ricotta cheese
12 packets sweetener
2 cups light whipped topping
2 medium oranges, peeled, seeded and chopped Oranges (optional)
Spray 9-inch springform pan with nonstick cooking spray. Mix graham cracker crumbs, margarine and 3 packets Equal sweetener. Pat mixture evenly on bottom and halfway up side of pan.
Bake in preheated 350-degrees oven eight to ten minutes or until set. Cool.
Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften one minute. Heat, stirring constantly, until gelatin dissolves, about three minutes.
Blend cream cheese and ricotta cheese in large bowl until smooth; stir in 12 packets sweetener. Add gelatin mixture to cheese mixture; blend until smooth.
Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly.
Chill six hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish with orange sections, if desired.
Recipe makes 16 servings
Diabetic Exchanges:1-1/2 Fruit, 1 Fat