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LOCATION: Recipes >> Desserts Cheesecake >> Orange 04

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1 1/2 c graham cracker crumbs
3 tablespoons cocoa
3 tablespoons sugar
4 tablespoons vegetable oil
24 oz nonfat cottage cheese (2 1/2 cups)
8 oz cream cheese, reduced fat
4 oz cream cheese, nonfat
12 oz sour cream, nonfat
1 1/2 c sugar
1/2 c orange juice concentrate, thawed
1/3 c nonfat dry milk powder
2 large eggs
3 large egg whites
2 teaspoons vanilla
1/4 teaspoon salt
orange slices

Preheat oven to 300 degrees F. Coat a 9-inch springform pan with
nonstick cooking spray. In a medium bowl, stir together the crumbs,
cocoa and sugar. Stir in the oil thoroughly. Reserve 1 tablespoon
of the crust mixture for garnish, if desired. Press the crust onto
the bottom and 2 inches up the sides of the springform. Set aside.

Puree the cottage cheese, cream cheese, and the 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 15
minutes. When it is done, the cake will be puffed and the center
will slightly jiggle. Do not overbake.

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
life 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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