Orange Cheesecake with Marmalade Glaze
1. Preheat oven to 325 degrees Fahrenheit. Coat a 9 or 10-inch springform pan with fat free cooking spray. Then line the outside of the pan with foil to prevent water from leaking IN. Start boiling a pot of water.
2. Grind up graham crackers in a food processor. Then add canola oil and pulse until crumbs are moistened. Spread and press crumbs down evenly in the bottom of the pan. Bake in the oven for 10-12 minutes until crust is set.
3. Puree the next 11 ingredients, cottage cheese through vanilla extract in a blender or food processor until smooth. Once it's thoroughly combined, pour over the crust.
4. Put cheesecake in the middle of a shallow roasting pan and then add boiling water to PAN (not to the cheesecake). You should end up with about 1/2 an inch of water surrounding the cheesecake pan.
5. Bake at 325 degrees Fahrenheit for 50 to 60 minutes. Edges will set but center should still jiggle a little.
6. Spray knife with fat free cooking spray and run it around the edge of the cheesecake to make sure it's not sticking to the springform pan. Put cheesecake BACK in the oven, TURN OVEN OFF, leave oven door open and let cheesecake sit in the oven for an hour.
7. Take cheesecake out of the oven, the water bath and remove the foil. Put cheesecake in refrigerator UNCOVERED for about 2 hours to chill.
8. After it's chilled, heat the marmalade and orange juice together in a saucepan over low heat. Once it's melted and smooth, brush the glaze over top the cheesecake and serve.
Yield: 10 Servings
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