Orange Cheesecake
Source: Time-Life Books

1 1/2 c Graham cracker crumbs
3 tb Cocoa
3 tb Sugar
4 tb Vegetable oil
24 oz Nonfat cottage cheese (2 1/2 cups)
8 oz Cream cheese, reduced fat
4 oz Cream cheese, nonfat
12 oz Sour cream, nonfat
1 1/2 c Sugar
1/2 c Orange juice concentrate, Thawed
1/3 c Nonfat dry milk powder
2 lg Eggs
3 lg Egg whites
2 tsp Vanilla
1/4 tsp Salt
Orange slices

Preheat oven to 300F. Coat a 9-inch springform pan with nonstick cooking spray. In a medium bowl, stir together the crumbs, cocoa and sugar. Stir in the oil thoroughly. Reserve 1 tablespoon of the crust mixture for garnish, if desired. Press the crust onto the bottom and 2 inches up the sides of the springform. Set aside.

Puree the cottage cheese, cream cheese, and the sour cream in a food processor until very smooth. Transfer the cheese mixture to a large mixing bowl. Add the sugar, orange juice concentrate, milk powder, eggs egg whites, vanilla and salt and combine thoroughly. Pour the filling into the prepared pan and bake for 1 hour 15 minutes. When it is done, the cake will be puffed and the center will be slightly jiggle. Do not overbake.

Set the cake on a rack to cool for 1 hour. Cover tightly and refrigerate for at least 4 hours. To remove the cheesecake from the pan, first run a thin knife around the edge. Loosen clasp and life away sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and then wet it again before cutting each slice, if necessary.