Total Calories: 282
Spray a 9-inch springform pan with vegetable spray. Blend crumbs and margarine and press onto bottom of pan. Bake in 350° oven 8–10 minutes. Cool.
Pour orange juice into small pan. Sprinkle gelatin over juice and let soften. Heat, stirring until gelatin dissolves. Blend cream cheese and ricotta in a large bowl until smooth. Prepare topping according to package directions, using 1/2 cup water. Add gelatin to cheese mixture, stirring in Equal. Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared Crust. Chill 6 hours or overnight. Garnish with orange sections at serving time.
Fun Fact: Ohio has the largest Amish population in the world—more than 35,000. The Darwin D. Bearley Collection of Antique Ohio Amish Quilts contains some 150 quilts ranging from the 1880s through the 1940s. The Ohio Amish Quilts went through three phases. The first was the quilts produced in the late 19th century (1870–1900). These were made mostly in brown and other earth tones and occasionally reds, blues, and greens. In the second phase, which started at the turn of the century, black became a dominant color and was used until 1930. At this point, the third phase began and pastel colors were used exclusively. Colors like lavender, pink, pale green, and yellow are commonly found in the quilts from this period. These colors were also used in the Amish clothing of the same periods.
This Orange Chiffon Cheesecake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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