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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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CREAMY ORANGE CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Mesquite, Texas in 1988. Ingredients:
1-1/2 cups graham cracker crumbs |
3 tablespoons unsweetened cocoa |
3 tablespoons granulated sugar |
4 tablespoons vegetable oil |
24 ounces cottage cheese |
8 ounces cream cheese |
4 ounces cream cheese |
12 ounces sour cream |
1-1/2 cups sugar |
1/2 cup orange juice concentrate thawed |
1/3 cup dry milk powder |
2 large eggs |
3 large egg whites |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
orange slices |
Directions:
1. Preheat oven to 300.
2. Coat a spring form pan with nonstick cooking spray.
3. In medium bowl stir together crumbs, cocoa and sugar then stir in oil thoroughly.
4. Press crust onto bottom and 2 up sides of the spring form then set aside.
5. Puree cottage cheese, cream cheese and sour cream in a food processor until very smooth.
6. Transfer cheese mixture to a large mixing bowl.
7. Add sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt.
8. Combine thoroughly then pour filling into prepared pan and bake 1 hour and 15 minutes.
9. Set cake on a rack to cool for 1 hour then cover tightly and refrigerate at least 4 hours.
10. To remove cheesecake from pan first run a thin knife around the edge.
11. Loosen clasp and lift away sides then use a sharp wet knife to cut cake.
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