1 1/2 c Graham cracker crumbs — -cups)
(about 8 oz) 1 1/2 c Sugar
3 tb Unsweetened Dutch-processed 1/2 c Orange juice concentrate —
-cocoa -thawed
3 tb Sugar 1/3 c Nonfat dry milk powder
4 tb Vegetable oil 2 lg Eggs
24 oz Nonfat cottage cheese — (2 3 lg Egg whites
-1/2 cups) 2 ts Pure vanilla extract
8 oz Reduced fat cream cheese — 1/4 ts Salt
(1 brick) Orange slice(s) — for
4 oz Nonfat cream cheese — (1/2 -garnish
-cup) Nonstick cooking spray
12 oz Nonfat sour cream — (1 1/2
Prep. Time: 25 minutes Total time: 6 hours (including chilling)
Preheat oven to 300~. Coat a 9-inch springform pan with nonstick
cooking spray. In a medium bowl stir together crumbs, cocoa and
sugar. Stir in oil thoroughly. Reserve 1 tablespoon of crust mixture
for garnish, if desired. Press crust onto bottom and 2 inches up the
sides of the springform. Set aside. Puree cottage cheese, cream
cheese, and sour cream in a food processor until very smooth.
Transfer cheese mixture to a large mixing bowl. Add sugar, orange
juice concentrate, milk powder, eggs, egg whites, vanilla and salt;
combine thoroughly. Pour filling into prepared pan and bake for 1
hour 15 minutes. When done, cake will be puffed and center will be
slightly jiggly. Do not overbake. Set cake on rack to cool for 1
hour. Cover tightly and refrigerate for at least 4 hours. To remove
cheesecake from pan, first run a thin knife around edge. Loosen clasp
and lift away sides. Use a sharp, wet knife to cut cake. Wipe knife
clean and then wet again before cutting each slice, if necessary.
Sprinkle with reserved tablespoon of crust mixture, if desired.
Garnish with orange slice(s).
Per serving: Calories 386; fat 11 g (27%); sat fat 4 g; carbohydrate
54 g; protein 16 g; sodium 564 mg; cholesterol 54 mg.
Yields
12 servings