Best Orange Ginger Cheesecake Recipes
WEIGHT WATCHERS NO-BAKE GINGER & ORANGE CHEESECAKE (LOW FAT)
Got this out of an old WW cookbook and adapted it to make it core. You can make it as fattening or as slimming as you like, but please remember it is uber-low fat when you try it, so it's not gonna be as good as those delicious full fat recipes that are out there. Please note that this is just for the filling bit of the cheesecake - you can either eat it as is without the base, or make one up like I do. I use a different base every time I make this - sometimes a cereal - cornflakes, bran flakes, etc. sometimes caramel rice cakes. They can go a little soggy, but it just adds a little something to it instead of eating it plain (or with a non-core digestive biscuit base!)
Provided by Wendy-Bob
Categories Cheesecake
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
- Finely chop the ginger and grate off the orange rind.
- Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
- Mix in the jelly (it'll still be very watery).
- Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
- Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
- If applicable, you can put the biscuit/cereal base on top at this point.
- Chill in the fridge for approximately 4 hours or until totally set.
- Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!
Nutrition Facts : Calories 30.6, Fat 0.1, Cholesterol 0.4, Sodium 46.9, Carbohydrate 7.4, Fiber 0.5, Sugar 3.1, Protein 1.9
ORANGE-GINGER CHEESECAKE
Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 14h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
- Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
- Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg
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