Makes 16 Servings
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful or Granulated*
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal® Spoonful or Granulated**
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
For the crust, combine graham cracker crumbs, butter, and 3 tablespoons Equal. Press mixture into the bottom of a 9-inch springform pan. Bake in preheated 350° F oven for 10 minutes. Cool on wire rack while preparing cheesecake.
For the cheesecake, pour the orange juice into small saucepan. Sprinkle gelatin over orange juice and let it soften for 1 minute. Heat over low heat, stirring constantly until the gelatin dissolves. Beat cream cheese and ricotta cheese together in a mixing bowl on medium speed until smooth. Stir in 3/4 cup Equal and orange extract. Add the gelatin mixture to the cheese mixture and blend until smooth.
Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust. Cover and refrigerate several hours or overnight.
To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Protein 6 g
Carbohydrates 11 g
Fat 10 g
Cholesterol 31 mg
Sodium 158 mg