CREAMY ORANGE CHEESECAKE

• 1 1 /2 c Graham Cracker Crumbs (about
• -8 oz)
• 3 tb Unsweetened Dutch-processed
• -cocoa
• 3 tb Sugar
• 4 tb Vegetable Oil
• 2 4 oz Cottage cheese, nonfat (2
• -1 /2 Cups)
• 8 oz Cream Cheese, reduced-fat
• 4 oz Cream Cheese, nonfat (1 /2 c )
• 1 2 oz Sour Cream, nonfat (1 1 /2 c )
• 1 1 /2 c Sugar
• 1 /2 c Orange juice concentrate,
• -thawed
• 1 /3 c Nonfat dry milk powder
• 2 lg Eggs
• 3 lg Egg Whites
• 2 ts Vanilla extract
• 1 /4 ts Salt
• Orange slices

1.Preheat the oven to 300ø . Coat a 9" springform pan with nonstick

cooking spray. In a medium bowl stir together the crumbs, cocoa and

sugar. Stir in the oil thoroughly. Reserve 1 T of the crust mixture

for garnish, if desired. Press the crust onto the bottom and 2" up

the sides of the springform. Set aside. 2. Puree the cottage cheese,

cream cheese, and sour cream in a food processor until very smooth.

Transfer the cheese mixture to a large mixing bowl. Add the sugar,

orange juice concentrate, milk powder, eggs, egg whites, vanilla and

salt and combine thoroughly. Pour the filling into the prepared pan

and bake for 1 hour and 15 minutes. When it is done, the cake will be

puffed and the center will be slightly jiggly. DO NOT OVERBAKE!!! 3.

Set the cake on a rack to cool for 1 hour. Cover tightly and

refrigerate for at least 4 hours. To remove the cheesecake from the

pan, first run a thin knife around the edge. Loosen clasp and lift

away sides. Use a sharp, wet knife to cut the cake. Wipe the knife

clean and then wet it again before cutting each slice, if necessary.