Cheesecake Recipes

Orange Upside-Down Cheesecake
Serving Size: 10

1 env. unflavored gelatin
1 1/2 cups unsweetened orange juice
1/4 cup sugar
2 cups orange section
1 env. unflavored gelatin
1/2 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
1/2 teaspoon cinnamon
3 tablespoons margarine, melted

Cooking 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; stir 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.

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