Upside-Down Orange Cheesecake
A no-bake cake made with cottage cheese instead of cream cheese.
2 envelopes unflavored gelatin
1 1/2 cups orange juice
1 cup sugar
1 orange, thinly sliced
3 eggs, separated
1 tablespoon grated orange rind
2 tablespoons orange-flavor liqueur
3 8-oz containers cottage cheese
1/2 cup dairy sour cream
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, melted
Soften one teaspoon of gelatin in 3/4 cup orange juice five minutes. Stir in a half-cup of sugar. Heat, stirring constantly, over medium heat, until gelatin melts. Chill until syrupy-thick.
Arrange orange slices in a 9x9x2 inch pan. Pour syrupy orange juice over slices. Chill.
Soften remaining gelatin in remaining juice five minutes. Heat, stirring constantly, until just below the boiling point. Beat egg yolks slightly in a small bowl. Slowly add half of the hot gelatin mixture, then stir eggs and mix back into pan. Cook, stirring constantly, until mixture thickens slightly. Do not boil. Remove from heat. Stir in orange rind and liqueur.
Combine half the cottage cheese, half the sour cream, and half the gelatin mixture in an electric blender. Whirl at high speed until smooth and completely blended. Repeat with the remaining cheese, sour cream and gelatin mixture. Chill, stirring often, until mixture mounds slightly when spooned.
Beat egg whites until foamy-white and double in volume in a small bowl. Beat in remaining sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue into cottage cheese mixture. Pour over orange layer in pan. Chill at least four hours, or until firm.
Combine vanilla crumbs with cinnamon in a small bowl. Blend in butter. Spread over top of cheesecake and press down firmly with hands. Chill briefly to set crumb layer.
Loosen cake around the edge with a small spatula. Dip quickly in and out of hot water. Place a serving plate over the pan and turn upside down. Shake pan gently to release cake. Lift off pan. Keep refrigerated until serving time. Serves ten.
2 envelopes unflavored gelatin
1 1/2 cups orange juice
1 cup sugar
1 orange, thinly sliced
3 eggs, separated
1 tablespoon grated orange rind
2 tablespoons orange-flavor liqueur
3 8-oz containers cottage cheese
1/2 cup dairy sour cream
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, melted
Soften one teaspoon of gelatin in 3/4 cup orange juice five minutes. Stir in a half-cup of sugar. Heat, stirring constantly, over medium heat, until gelatin melts. Chill until syrupy-thick.
Arrange orange slices in a 9x9x2 inch pan. Pour syrupy orange juice over slices. Chill.
Soften remaining gelatin in remaining juice five minutes. Heat, stirring constantly, until just below the boiling point. Beat egg yolks slightly in a small bowl. Slowly add half of the hot gelatin mixture, then stir eggs and mix back into pan. Cook, stirring constantly, until mixture thickens slightly. Do not boil. Remove from heat. Stir in orange rind and liqueur.
Combine half the cottage cheese, half the sour cream, and half the gelatin mixture in an electric blender. Whirl at high speed until smooth and completely blended. Repeat with the remaining cheese, sour cream and gelatin mixture. Chill, stirring often, until mixture mounds slightly when spooned.
Beat egg whites until foamy-white and double in volume in a small bowl. Beat in remaining sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue into cottage cheese mixture. Pour over orange layer in pan. Chill at least four hours, or until firm.
Combine vanilla crumbs with cinnamon in a small bowl. Blend in butter. Spread over top of cheesecake and press down firmly with hands. Chill briefly to set crumb layer.
Loosen cake around the edge with a small spatula. Dip quickly in and out of hot water. Place a serving plate over the pan and turn upside down. Shake pan gently to release cake. Lift off pan. Keep refrigerated until serving time. Serves ten.
posted by Nightowl | 10/23/2006
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