sparkle sparkle

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“I'm posting this because I want to save the recipe. I looks so delish and refreshing. Found in Woman's world, Lighten up recipe. The 6 hrs is setting time in refridgerator.”
READY IN:
6hrs 30mins
SERVES:
16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • Crust
  • 20 gingersnap cookies
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted
  • 6 -7 orange slices, halved 1/4-inch thick
  • Filling
  • 14 ounce gelatin, unflavored (1 env.)
  • 6 ounces orange juice, frozen from concentrate thawed to room temperature
  • 3 (8 ounce) packages cream cheese, 1/3 less fat at room temperature
  • 14 ounces condensed milk, sweetened fat free
  • 1 tablespoon orange zest
  • 8 ounces whipped topping (frozen lite)
  • Garnish
  • optional additional topping and orange slice

Directions

  1. Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
  2. Process cookies and sugar in a food processor until crumbs have formed.
  3. Then add butter and 1 Tablespoon water and process to moisten the crumbs.
  4. Empty mixture into the spring form and press into the bottom of the pan.
  5. Arrange the orange slice halves round the wall of the pan.
  6. Filling.
  7. In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
  8. Let it stand 5 minutes to soften.
  9. Microwave in 10 second intervals stirring after each until the mixture is smooth.
  10. In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
  11. Gradually beat in the gelatin mixture.
  12. Fold in the topping and zest and mix well.
  13. Spread the mixture of the crust.
  14. Cover with plastic wrap and chill for 6 hours.
  15. When set run a knife around the edge of pan and remove side of pan.
  16. If you like garnish the cheesecake with additional topping and orange slices.

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