Orange Chiffon Cheesecake
This is a light ‘n fluffy cheesecake based on my Lemon Chiffon Cheesecake. There is also a Lime version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.
1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz orange Jell-o
1-2 tsp vanilla extract (to taste)
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
2 medium oranges, juiced and zested (zested with a microplane)
2 medium oranges, zested (zested with an older zester that produces strips)
2 T sugar
Refrigerate cans of cream and mixing bowl and mixer beaters.
Melt butter and prepare crumb-crust according to package directions. Press into bottom of a 12 x 18 inch roasting pan. Refrigerate.
Place strained orange juice in measuring cup and fill with water to 1 1/3 cups. Boil. Add vanilla. Fully dissolve Jell-O in the water and juice. Set aside to cool.
Beat together cream cheese, sugar and orange zest.
After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.
Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close.
Fold the cream into the lemon mixture until there are no streaks remaining. Pour into crust and refrigerate.
Toss together the orange zest strips and the sugar. Sprinkle zest strips over the finished cheesecake.