HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Orange Chiffon Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/4 cups graham cracker crumbs 1 tbsp. sugar 1/2 tsp. ground cinnamon 4 tbsp. melted butter Filling: 1 envelope unflavored gelatin 1/4 cup cold water 3 large eggs, separated 1 pound cream cheese, room temperature 3/4 cup sugar 1/2 cup fresh orange juice 2 tbsp. fresh lemon juice 1 tsp. finely grated orange peel 1 tsp. vanilla extract 1 cup sour cream whipped cream Directions For Crust: Preheat oven to 375 degrees. Stir together graham cracker crumbs, sugar and cinnamon in a medium bowl. Stir in butter until crumbs are evenly moistened. Press crust mixture into the bottom of a 9 inch springform pan. Bake crust about 8 to 10 minutes until golden. Transfer pan to a rack and cool completely. For Filling: Place water in a small saucepan and sprinkle gelatin over. Let stand 5 minutes. Meanwhile, beat together egg yolks, cream cheese and sugar in a large bowl until light and fluffy. Heat gelatin mixture over low heat, stirring constantly, until gelatin is dissolved. Beat gelatin mixture, orange and lemon juices, orange peel and vanilla into cream cheese. In a separate bowl, beat egg whites to soft peaks. Fold sour cream and beaten egg whites into the cream cheese. Pour filling over the cooled crust and smooth the top. Cover and refrigerate at least 4 hours until filling is set. Soak a towel with hot water and wring out. Rub the hot towel several times around the outside of the springform pan. Release the pan sides and remove. Slice cheesecake with a warm knife and serve with whipped cream. Serves 10 to 12. Related Recipes •   60 Second Lemon Chiffon Pie •   White Chocolate Orange Cheesecake •   Old Fashioned Crab Cakes •   Chocolate-Orange Cheesecake with Orange Glaze •   Orange Cheesecake Brownies •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Sunshine Citrus Cheesecake •   Italian Style Ricotta Cheesecake •   Light and Fluffy Vanilla Cheesecake •   California Summer Cheesecake •   Old Fashioned Chocolate Cake •   Creamy Sour Cream Cheesecake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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