Orange Delight Cheesecake

• 1 1/2 cups  Graham Cracker Crumbs (about 8 oz)

• 3 tablespoons unsweetened Dutch-processed cocoa
• 3 tablespoons sugar
• 4 tablespoons vegetable oil
• 24 oz cottage cheese, nonfat
• 8 oz cream cheese, reduced-fat
• 4 oz cream cheese, nonfat (1/2 c)
• 12 oz sour cream, nonfat (1 1/2 c)
• 1 1/2 cup sugar
• 1/2 cup orange juice concentrate, thawed
• 1/3 cup nonfat dry milk powder
• 2 large eggs
• 3 large egg Whites
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Orange slices

Method

Preheat the oven to 300°F.  Coat a 9" springform pan with nonstick cooking spray.

In a medium bowl stir together the crumbs, cocoa and sugar. Stir in the oil to blend completely. Reserve 1 tablespoon of the crust mixture  for garnish, if desired, and press the crust onto the bottom and 2" up the sides of the pan. Set aside.

Puree the cottage cheese, cream cheese, and sour cream in a food processor until very smooth. Do not overmix. Transfer the cheese mixture to a large mixing bowl. Add the sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt and combine thoroughly, once again without over mixing.

Pour the filling into the prepared pan and bake in preheated 300°F oven for 1 hour and 15 minutes. When it is done, the cake will be puffed and the center will quiver slightly. Do not overbake. 

Set the cake on a rack to cool for 1 hour. When cooled to room temperature, cover tightly and refrigerate for at least 4 hours. To remove the cheesecake from the pan, first run a thin knife around the edge. Loosen clasp and lift away sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and then wet it again before cutting each slice, if necessary.

Serves:12

contributor: Pat Ciesla

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