Tangerine Cheesecake
By using a frozen tangerine juice fortified with calcium, each serving will provide about 20% of the RDA of this important mineral.
  • 36 gingersnaps
  • 2 tablespoons plus 1-1/2 cups granulated sugar
  • 4 teaspoons extra-light olive oil
  • 1/4 cup low-fat (1%) milk
  • 2-1/2 cups fat-free cottage cheese
  • 12 ounces reduced-fat cream cheese (Neufchbtel)
  • 1-1/2 cups fat-free sour cream
  • 1/2 cup frozen tangerine juice concentrate, thawed
  • 1/3 cup nonfat dry milk powder
  • 2 whole large eggs
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

1. Preheat the oven to 325°F. In a food processor, process the gingersnaps and 2 tablespoons of the sugar until finely ground. Add the oil and milk and process until evenly moistened.

2. Scrape the crust mixture into a 9-inch springform pan and press it onto the bottom and 1 inch up the sides of the pan. Set aside.

3. In a blender or food processor, process the cottage cheese and cream cheese until very smooth. Add the remaining 1-1/2 cups sugar, the sour cream, tangerine juice concentrate, milk powder, whole eggs, egg whites, vanilla, and salt. Process until well combined.

4. Pour the filling into the crust and bake for 55 to 65 minutes, or until the center of the cheesecake is slightly jiggly, the edges start to brown, and the cake is puffed. Set on a wire rack to cool for 1 hour. Cover tightly and refrigerate until well chilled, at least 4 hours.

Nutritional Information
Per serving: 399 calories, 11g total fat (5.1g saturated), 61mg cholesterol, .5g dietary fiber (0g soluble), 58g carbohydrate, 15g protein, 577mg sodium.
Good source of: riboflavin, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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