Chanukah - Orange Cheesecake

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* Exported from MasterCook *

 

Mandarin Orange Cheesecake

 

Recipe By :Penny Wantuck Eisenberg

Serving Size : 12 Preparation Time :0:00

Categories : Chanukah

 

Amount Measure Ingredient -- Preparation Method

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MANDEL BREAD CRUMB CRUST:

12 Stella D'Oro almond toast cookies

1 teaspoons egg substitute

or whisked egg (1-2)

ORANGE SCENTED CHEESECAKE:

24 ounces nonfat cottage cheese

(such as light and lively free)

8 ounces lowfat cream cheese

(Philadelphia 1/3 less fat)

1 cup sugar

2 large eggs -- at room temperature

1 tablespoon grand marnier -- or

other orange liqueur, or

orange juice

MANDARIN ORANGE TOPPING:

1/4 cup apricot jam

1 tablespoon grand marnier -- or

other orange liqueur -- or

orange juice

2 11 ounce cans mandarin oranges -- in light syrup

 

1. Preheat the oven to 350F, with a rack in the lower third of the oven. Boil

water in a teakettle, reduce the heat, and keep warm. Have a baking dish, at

least 10 x 10 inches, and an 8 inch springform pan ready. Wrap the outside of

the springform with heavy duty aluminum foil. Crimp the foil around the top of

the pan so that it is watertight. (Heavy duty foil is wider and will wrap around

the pan without a seam.)

 

2. In a food processor, process the cookies until finely ground. Measure out 1

cup of crumbs, and reserve the remainder in a storage container. Place the cup

of crumbs in a small bowl, and stir in 1 teaspoon of egg substitute. Use your

fingertips to distribute the egg substitute throughout the mixture. If the

crumbs will not hold together, add the remaining egg substitute, 1/2 teaspoon at

a time, until they just hold together. Press the crumbs into the bottom of the 8

inch pan. Wipe out the processor bowl.

 

3. To make the cheesecake, place the cottage cheese in a large piece of

cheesecloth. Draw up the sides of the cloth to form a " bag. " Twist the top of

the bag, and squeeze the cloth to expel liquid from the cheese. Wipe the liquid

off the sides of the bag, then twist and squeeze until no more liquid comes out

of the cheese. Transfer the cheese to the processor bowl. Process for about 3

minutes or until completely smooth, scraping down the bowl a few times. Add the

cream cheese to the processor. Pulse process until the cheeses are well blended.

Add the sugar, and process for 1 minute to fully incorporate. Add the eggs and

liqueur, and process for a few seconds to blend. Scrape down the bowl sides and

process a few more seconds.

 

4. Scrape the batter into the prepared 8 inch pan. Put the cheesecake in the

larger pan and place it on the oven rack. Pour boiling water into the larger pan

so that it comes halfway up the sides of the cheesecake pan. Be careful not to

splash water into the cheesecake.

 

5. Bake for 40 to 45 minutes, until the cheesecake is set but a toothpick

inserted into the center of the cake will still come out with some moist cheese

attached. Remove the cheesecake from the oven, lift it out of the water-bath,

and let it cool on a wire rack. Cover the cake with foil, and chill overnight.

 

6. When ready to unmold the cake, run a damp knife around the edge of the

cheesecake and then remove the springform sides. Press the reserved crumbs onto

the sides of the cheesecake.

 

7. For the topping, melt the apricot jam with the liqueur (this can be done on

the stove or in the microwave on high). Brush some of the warm glaze over the

cheesecake top. Drain the oranges and pat them dry with paper towels. Arrange

the fruit in slightly overlapping, concentric circles with the rounded edge of

each slice parallel to the perimeter of the cheesecake, and with the slices tip

to tip. . Using a pastry brush, glaze the oranges with the remaining apricot

glaze. Keep the cake refrigerated until ready to serve. This cake can be made 2

days in advance, or frozen (without the oranges) for up to 3 months.

 

Source:

" Light Jewish Holiday Desserts "

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Per Serving (excluding unknown items): 220 Calories; 5g Fat (20.9% calories from

fat); 11g Protein; 32g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 313mg

Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : This is a delicately flavored, creamy cheesecake. For those who prefer i

ungarnished cheesecake it also tastes great without the oranges on top. To

maintain a creamy texture, make sure to cook the cheesecake as indicated. The

tender, almost fat-free crust is made with a soft Mandel bread. which makes a

crust similar to one made with cake crumbs. After trying this cheesecake, you'll

never want to go back to full fat cheesecake again.

 

 

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