Orange Coconut Cheesecake Recipes

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

ORANGE COCONUT CHEESECAKE

Steps:

• Preheat oven to 450. Unfold pie crust as pkg. label directs. Press out fold lines. Patch any cracks. Sprinkle crust with flour and roll to a 12 inch circle. Invert piecrust into a 9 to 10 inch fluted cake pan with removable bottom 9or a 9 inch pie plate) pressing crust against bottom and side of pan. (or in pie plate, fold crust edge under to make a 1/2 inch high rim, and crimp decoratively). Pout on cookie sheet. Bake 7 minutes or just til crust begins to brown.
• Meanwhile, grate 1 tsp. peel from orange. Reserve orange for garnish. In bowl, with mixer at medium speed, beat cream cheese and ricotta til smooth. Beat in cream of coconut and orange peel.
• Add eggs, 1 at a time, beating just til they are mixed. Remove cookie sheet with crust from oven and reduce oven temperature to 350. Pour cheese filling into crust; carefully return to oven. Bake 50 minutes til cheesecake is puffed and center is set but still soft (if needed, cover loosely with foil after 30 minutes to prevent over browning. Cool cheesecake on wire rack. Refrigerate at least 1 hour. Before serving, with sharp knife, cut off and discard all remaining peel and white part from reserved orange. Carefully cut along each membrane to remove orange sections Remove side of pan from cheesecake. Put cake on serving plate. Sprinkle coconut evenly over top. Garnish with orange sections. 360 calories per serving. Note: To toast coconut, heat in heavy skillet, stirring frequently til lightly browned. Or toast on baking sheet in 350 oven, stirring occasionally about 15 minutes or til coconut is lightly browned. Serves 10 My Old Recipes