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| General Category : Cakes |
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| Food Group : Eggs, Fruits, Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| This cheesecake is laced with fresh citrusy flavour. Sugared orange rind makes for a show-stopping presentation, but you can substitute mandarin orange segments. |
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Ingredients
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1 lb (500 g) light cream cheese, softened |
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1 cup (250 mL) light smooth ricotta cheese |
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3/4 cup (175 mL) granulated sugar |
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3 tbsp (45 mL) all-purpose flour |
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2 eggs (preferably omega-3 eggs) |
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1/4 cup (50 mL) low-fat vanilla yogurt |
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1/4 cup (50 mL) frozen orange juice concentrate, thawed and undiluted |
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1 tbsp (15 mL) finely grated orange rind |
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Sugared Orange Rind: |
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1 large orange |
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2 tbsp (30 mL) granulated sugar |
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Glaze: |
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2 oz (60 g) bittersweet chocolate |
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1 tbsp (15 mL) skim milk or low-fat soy milk |
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1 tbsp (15 mL) orange liqueur |
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Preparation
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Spray 8-inch (20 cm) springform pan with nonstick cooking spray; set aside.
In bowl and using electric mixer, beat together cream cheese, ricotta, sugar and flour until smooth. Beat in eggs, yogurt, orange juice concentrate and rind until combined.
Pour into prepared pan and bake in 375°F (190°C) oven for 50 minutes. Turn off oven; let stand for 10 minutes. Remove from oven. Run knife all around edge; let cool completely in pan on rack. Cover and refrigerate overnight.
Sugared Orange Rind: Using zester, remove strips of rind from orange; toss with sugar
(reserve orange for another use). Dry on sheet of parchment paper, 3 to 4 hours. Shake off excess sugar. Store in airtight container at room temperature until serving.
Glaze: In small saucepan over low heat, melt together chocolate, milk and liqueur until smooth. Pour over cheesecake and spread over top. Let stand until set, about 1 hour. Just before serving, arrange sugared rind over top.
Makes 12 servings.
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Nutritional information
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| Per serving: 237 calories, 12 g fat, 26 g carbs, 8 g protein, 305 mg sodium. Excellent source vitamin D. |
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