Cheesecake ( refrigerated orange )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -VCDT13A | ||
| Crust: | ||
| 1¼ | pounds | Oreos; crushed |
| 6 | Butter; melted | |
| Mix and pat into bottom and | ||
| Springform pan | ||
| Bake at 350 for 10 mins. | ||
| Filling: | ||
| 24 | ounces | Cream cheese; unwrapped |
| And softened in a microwave | ||
| On high | ||
| 5 | Jumbo eggs separated | |
| ¾ | cup | Sugar |
| 2 | Env. knox gelatin | |
| ¾ | cup | Fresh orange juice |
| 3 | teaspoons | Freshly grated orange peel |
| 1 | Pt. whipping cream | |
Directions
Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into ½ cup sugar. Stir in juice and peels. Cook over med. heat.
stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining ¼ cup sugar and continue beating until stiff peaks form.
Add to cheese mixture carefully. Whip cream and fold into cheese mixture. Pour into prepared pan and refrigerate several hours or overnight.
From: Bobbie Beers Date: 16 Mar 96