Marmalade-Glazed Orange Cheesecake
Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Marmalade-Glazed Orange Cheesecake could be an excellent recipe to try. This recipe serves 16 and costs 67 cents per serving. One serving contains 166 calories, 7g of protein, and 5g of fat. This recipe from Eating Well has 357 fans. A mixture of low fat cottage cheese, orange zest, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so super. Try Marmalade Glazed Orange Cheesecake Recipe, Orange Marmalade-Glazed Chicken Thighs, and Marmalade-Glazed Ham with Sweet Orange-Tea Sauce for similar recipes.
Servings: 16
Preparation duration: 90 minutes
Cooking duration: 180 minutes
Ingredients:
1 tablespoon canola oil
1/4 cup cornstarch
1 large egg
2 large egg whites
2/3 cup granulated sugar, or
1/3 cup packed light brown sugar
2 1/2 cups low-fat (1%) cottage cheese
12 ounces reduced-fat cream cheese, (not nonfat), cut into pieces
Mint sprigs
1 cup nonfat or low-fat plain yogurt
1 seedless orange, scrubbed and thinly sliced
2 tablespoons orange juice
2 tablespoons orange liqueur, or orange juice
2 tablespoons orange marmalade
4 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
Equipment:
food processor
springform pan
aluminum foil
oven
frying pan
roasting pan
knife
sauce pan
Cooking instruction summary:
Preheat oven to 325F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl) until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar (or Splenda), brown sugar and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over the crust.Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.
Step by step:
1. Preheat oven to 325F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.To prepare crust: Grind vanilla snaps in a food processor.
2. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl) until smooth, scraping down the sides once or twice.
3. Add cream cheese, granulated sugar (or Splenda), brown sugar and cornstarch. Process until very smooth.
4. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth.
5. Pour over the crust.
6. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
7. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan.
8. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
9. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan.
10. Heat over low heat, stirring, until melted and smooth.
11. Place cheesecake on a serving platter and remove pan sides.
12. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette.
13. Garnish cheesecake with the orange rosettes and mint.
Nutrition Information:
covered percent of daily need
