Try this Orange Chiffon Cheesecake recipe, or contribute your own.
Suggest a better description** CRUST: GARNISH, IF DESIRED CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool. FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a large bowl until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly. Chill 6 hours or overnight. Garnish with orange sections, if desired. Makes one 9-inch cheesecake or 16 servings, 1 slice per serving. Calories per serving: 149 Normal Cheesecake: 374 I did not make this -- only tasted the results and it was very good. Also, I cant imagine getting 16 slices from a 9 inch cheesecake, but thats what the directions said. I definitely had a large piece than that. ;-)~
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 218 | ||
Calories from Fat: 89 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 352.4mg | 12 % | |
Potassium 261.8mg | 7 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 22.4g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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