Creamy Orange Cheesecake (Low fat)

By zircon50

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 3 tablespoons unsweetened Dutch-processed cocoa
• 3 tablespoons sugar
• 4 tablespoons vegetable oil
• 2 1/2 cups (24 oz.) non-fat cottage cheese
• 8 oz. reduced-fat cream cheese, softened
• 4 oz. non-fat cream cheese
• 12 oz. (1 1/2 cups) non-fat sour cream
• 1 1/2 cups sugar
• 1/2 cup orange juice concentrate, thawed
• 1/3 cup non-fat dry milk powder
• 2 large eggs
• 3 large egg whites
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• orange slices for garnishing

Preparation

Step 1

Preheat oven to 300 degrees

Coat a 9-inch spring-form pan with non-stick cooking spray. Tightly wrap the bottom and sides with aluminum foil for later placement inside a water bath pan. Set aside.

In a large empty baking pan, pour in boiling water filling almost 1/2 of the pan, and carefully place the pan on the center rack of the oven.

In a medium bowl, stir together the graham cracker crumbs, cocoa and the 3 tablespoons sugar. Stir in the oil thoroughly. Reserve 1 tablespoon of the crust mixture for garnish. Press the crust onto the bottom and 2" up the sides of the spring-form pan. Set aside.

Puree the cottage cheese, the cream cheeses and sour cream in a food processor, until very smooth.

Transfer the cheese mixture to a large mixing bowl. Add the 1 1/2 cups sugar, orange juice concentrate, dry milk powder, eggs, egg whites, vanilla extract and salt. Mix thoroughly.

Pour filling mixture into the prepared spring-form pan, and carefully place it inside the water bath baking pan. Bake for 1 hour and 15 mins. When done, the cake will be puffed, and the center will be slightly jiggly. Do not overbake.

Set the cake on a rack to cool for 1 hr. Cover tightly with plastic wrap, and refrigerate for at least 4 hrs.

To remove cheesecake from the pan, first run a thin knife around the edge. Loosen the clasp, and lift away sides. For garnishing, sprinkle the top with 1 tablespoon of the reserved graham cracker crumbs, and sliced oranges. Wipe the knife clean, and then wet again before cutting each slice, if necessary.