Creamy Orange Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

Title: CREAMY ORANGE CHEESECAKE
Categories: Desserts, Entertain
Yield: 12 servings

1 1/2 c Graham Cracker Crumbs (about
-8 oz)
3 tb Unsweetened Dutch-processed
-cocoa
3 tb Sugar
4 tb Vegetable Oil
24 oz Cottage cheese, nonfat (2
-1/2 Cups)
8 oz Cream Cheese, reduced-fat
4 oz Cream Cheese, nonfat (1/2 c)
12 oz Sour Cream, nonfat (1 1/2c)
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.

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