A citrusy orange cheesecake with a wholesome crust filled with tangy orange filling sweetened with sugar substitute.
1 cup soft whole wheat bread crumbs
1/4 cup bran (natural)
1/4 cup brown sugar substitute
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 tablespoon unflavored gelatin (1 package)
1/3 cup water
2 cups 2 percent cottage cheese
1/3 cup orange juice
1 teaspoon orange rind
1 small banana
2 tablespoons white sugar substitute
1 teaspoon lemon juice
1 small orange
8 strawberries or grapes
Combine first 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of an 8-inch springform pan.
In small saucepan, sprinkle gelatin over water and let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature.
In food processor or blender, combine cottage cheese, orange juice and rind, banana, sweetener, lemon juice and dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices and gelatin or press through sieve). Pour over prepared crust. Cover and chill 2-4 hours or until set.
At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.
Recipe makes 8 servings
Serving Size: 1 slice
Calories: 124; Fat: 4g; Saturated Fat: 4g; Carbohydrates: 12g; Protein: 10g
Exchanges Per Serving: 1 Fruit and Vegetable, 1 Protein
Variation: Orange Cheesecake Chiffon
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.
Did you know? July 30 is National Cheesecake Day.