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Orange Upside-Down Cheesecake recipe

This easy no-bake, egg-free orange cheesecakehas a unique twist — the chocolate wafer crumb crust startsout on top, but ends up on bottom when inverted onto a servingplate.

Recipe: Orange Upside-DownCheesecake

2 (1/4-ounce) envelopes unflavored gelatin
2 cups orange juice – divided use
1 1/4 cups granulated sugar – divided use
2 oranges, peeled
3 (8-ounce) packages cream cheese, softened
2 teaspoons grated orange peel
1 cup whipping cream, whipped
1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted

  • In a saucepan, soften 1 envelope unflavoredgelatin in 1 1/2 cups orange juice. Add 1/4 cup sugar and stirover low heat until dissolved. Chill until slightly thickened.
  • Arrange the sections from peeled orangeson the bottom of a 9-inch springform pan. Pour the gelatin mixtureover the oranges; chill until thickened again but not set.
  • Meanwhile, soften 1 envelope unflavoredgelatin in 1/2 cup orange juice; stir over low heat until dissolved.Combine softened cream cheese, 1 cup sugar, and grated orangepeel; mixing at medium speed with an electric mixer until wellblended. Gradually add the gelatin mixture; mixing until wellblended. Chill until slightly thickened.
  • When thickened, fold in cream whippedto soft peaks. Pour over the orange sections and chill.
  • Combine chocolate wafer crumbs and meltedbutter; gently press onto the top of the cheesecake. Chill. Loosenfrom the rim of the pan and invert onto a serving plate. Removethe rim of the pan.

    Makes 12 servings.

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