Orange upside-down cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Env. Unflavored Gelatin |
| 1½ | cup | Unsweetened Orange Juice |
| ¼ | cup | Sugar |
| 2 | cups | Orange Section |
| 1 | each | Env. Unflavored Gelatin |
| ½ | cup | Unsweetened Orange Juice |
| 24 | ounces | Cream Cheese, Softened |
| 1 | cup | Sugar |
| 2 | teaspoons | Grated Orange Peel |
| 1 | cup | Whipping Cream, Whipped |
| 1 | cup | Vanilla wafer crumbs |
| ½ | teaspoon | Cinnamon |
| 3 | tablespoons | Margarine, Melted |
Directions
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon.
Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.