Chocolate Orange Supreme Cheesecake
Grapefruit Orange Cheesecake
Heavenly Chilled Orange Cheesecake
Heavenly Orange Cheesecake
Orange Upside-down Cheesecake


Chocolate Orange Supreme Cheesecake

Serving Size: 10

1 cup Chocolate Wafer Crumbs
1/4 teaspoon Cinnamon
3 tablespoon Margarine ; Melted
32 ounces Cream Cheese ; Softened
3/4 cup Sugar
4 large Eggs
1/2 cup Sour Cream
1 teaspoon Vanilla
1/2 cup Semi-sweet Choc. chips; melted
2 tablespoon Orange Flavord Liqueur
1/2 teaspoon Grated Orange Peel

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter. Pour chocolate batter
over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature
to 325 degrees F. Spoon remianing batter over chocolate batter continue
baking 30 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. From: Fred Ball Date: 13 Sep 98



Grapefruit Orange Cheesecake

Serving Size: 1

CRUST
2 cups Crushed coconut cookies
2 teaspoons Grated lemon rind
1/2 cup Melted butter
FILLING
2 Grapefruit
3 Oranges
3 Eggs
2/3 cup Sugar
1/8 teaspoon Salt
1/2 cup Orange/grapefruit juice ; from fruit
1 1/2 tablespoon Gelatin
1/4 cup Water
1 pound Cream cheese
1 1/4 tablespoon Lemon juice
2 teaspoons Grated orange rind
1 teaspoon Grated lemon rind
2/3 cup Cream


Mix together the crushed cookies, lemon rind and melted butter. Firmly
press on the bottom of a 9 inch spring form pan. Peel the grapefruit
and the oranges and cut the segments into small pieces. Drain juice and
reserve for filling. Separate 2 eggs and combine the egg yolks, the
remaining whole egg, sugar, salt and 1 tablespoon of the juice in the
top of a double boiler. Place over simmering water and cook, stirring
constantly, until the mixture thickens. Remove from heat. Soak the
gelatin in the water for 5 minutes. Stir into the warm custard until
dissolved. Press the cream cheese through a strainer and beat with
remaining orange/grapefruit juice, lemon juice and rinds (zest) until
smooth. Beat into the custard. Fold in the grapefruit and orange
pieces. Lightly whip the cream and beat the egg whites until they form
soft peaks. Fold the cream and egg whites into the cheese mixture. Pour
into the prepared spring form pan and chill for several hours or
overnight. Source:
http://www.chefwebmaster.com/grapefr...cheesecake.htm From:
"Edoc"




Heavenly Chilled Orange Cheesecake

Serving Size: 4

1 cup Chocolate wafer crumbs
3 tablespoon Melted butter
1 envelope unflavored gelatin
1/2 cup Orange juice
24 oz Cream cheese ; softened
3/4 cup Sugar
1 cup Whipping cream ; whipped
2 teaspoons Grated orange peel

Combine crumbs and butter. Press into bottom of 9 spring form pan. Bake
at 350 F for 10 minutes. Cool. Soften gelatin in juice. Stir over low
heat until dissolved. Combine cream cheese and sugar, mixing well on
medium. Gradually add gelatin. Chill until slightly thickened, fold in
whipped cream and peel. Pour over crust. Chill until firm. Garnish with
orange slices and fresh mint, if desired. From: Darksky date:
Saturday, October 23, 1999 10:34 MM by H. Peagram.





Heavenly Orange Cheesecake

Serving Size: 4

CRUST
1 cup Chocolate wafer crumbs
3 tablespoon Margarine or butter ; melted
FILLING
1 Envelope unflavored gelatin
1/2 cup Orange juice
24 oz Cream cheese ; softened
3/4 cup Sugar
1 cup Whipping cream whipped
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract

TO MAKE SUGAR FREE: Substitute 1 (4 serving size) orange flavored sugar
free Jell-O (with nutra-sweet) for the unflavored gelatin and eliminate
the sugar. Or just substitute Equal for Recipes in the amount
equivalent to the sweetness of 3/4 cup sugar. You cannot tell that the
sugar is missing. I fooled my mom with this one and she swears "that
equal stuff tastes awful"! Crust: Heat oven to 350. Mix crumbs and
margarine; press onto bottom of 9" springform pan. Bake 10 minutes.
Cool. Filling: Soften gelatin in juice; stir over low heat until
dissolved. Beat cream cheese and sugar at medium speed with electric
mixer until well blended. Gradually add gelatin; refrigerate until
slightly thickened. Fold in whipped cream and peel; pour over crust.
Refrigerate until firm. Garnish with Orange slices and fresh mint, if
desired.

Per Serving (excluding unknown items): 160 Calories; trace Fat (0.3%
calories from fat); trace Protein; 41g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other
Carbohydrates.




Orange Upside-down Cheesecake

Serving Size: 10

1 envelope Gelatin, dry, unflavored
1/2 cup Unsweetened Orange Juice
1/4 cup Sugar
2 cups Orange Section
1 envelope Gelatin, dry, unflavoured
1/2 cup Unsweetened Orange Juice
24 ounces Cream Cheese ; Softened
1 cup Sugar
2 teaspoons Grated Orange Peel
1 cup Whipping Cream ; Whipped
1 cup Vanilla wafer crumbs
1/2 teaspoon Cinnamon
3 tablespoon Margarine ; Melted

Soften Gelatin in juice. Add sugar; stir over low heat until
dissolved. Chill until slightly thickened, but not set. Arrange orange
sections on bottom of 9-inch springform pan. Pour gelatin mixture over
oranges; chill until thickened again but not set. Soften gelatin in
juice; stirr over low heat until dissolved. Combine cream cheese,
sugar and peel, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin mixture, mixing until well blended.
Chill until slightly thickened; fold in whipped cream. Pour over
oranges, chill. Combine crumbs, cinnamon and margarine; gently press
onto top of cake. Chill. Loosen from rim of pan; invert onto serving
plate. Remove rim of pan.

VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate
wafer crumbs for vanilla wafer crumbs.

Per Serving (excluding unknown items): 150 Calories; 1g Fat (7.3%
calories from fat); 1g Protein; 35g Carbohydrate; 1g Dietary Fiber; 4mg
Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat;
2 Other Carbohydrates.


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