Recipe: Unbaked cheese cake - can the crust be baked?

Cakes
Morten's Orange Chiffon Cheesecake
Ingredients (9 servings)
2 c GRAHAM CRACKER CRUMBS
1 STICK (1/2 CUP) DIET STICK MARGARINE, MELTED
ORANGE FILLING:
1 c ORANGE JUICE
1 ENVELOPE UNFLAVORED GELATIN
12 oz LOW-CALORIE CREAM CHEESE
(NEUFCHATEL), SOFTENED
1 c PART-SKIM RICOTTA CHEESE
12 PACKETS EQUAL SWEETENER
1 PACKET LOW-CALORIE WHIPPED TOPPING MIX
1/2 c SKIM MILK
2 ea MEDIUM ORANGES, PEELED, SEEDED,
AND CHOPPED (ABOUT 1 CUP OF
CHOPPED ORANGE SEGMENTS)
1 ea ORANGE, PEELED AND SECTIONED FOR
Instructions
**
CRUST:
GARNISH, IF DESIRED
CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients thoroughly and
press over bottom and halfway up sides of pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set.
Cool.
FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute.
Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a
large bowl until smooth. Prepare whipped topping according to package directions, substituting milk for water.
Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Chill 6 hours or overnight. Garnish with orange sections, if desired. Makes one 9-inch cheesecake or 16
servings, 1 slice per serving.
Calories per serving: 149 Normal Cheesecake: 374
I did not make this -- only tasted the results and it was very good. Also, I can't imagine getting 16 slices from a 9
inch cheesecake, but that's what the directions said. I definitely had a large piece than that. ;-)~



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Chocolate Orange Supreme Cheesecake
Crust
1 cup chocolate wafer crumbs
1/4 tsp. ground cinnamon
3 tbsp. butter or margarine, melted
Filling
4 pkgs. (8 oz.) cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semi-sweet chocolate chips
2 tbsp. orange-flavored liqueur
1/2 tsp. grated orange peal

Heat oven to 325 F.
Mix crumbs, cinnamon, and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Increase oven temperature to 350 F.
Beat cream cheese and sugar at medium speed with electric mixer until well
blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Separate batter into 2 equal parts.
Blend chocolate into one part.
Blend liqueur and peel into remaining part.
Pour chocolate batter over crust.
Bake 30 minutes.
Reduce oven temperatue to 325 F.
Spoon remaining batter over chocolate layer.
Continue baking another 30 minutes.
Turn off oven and prop open oven door; remove cheesecake when oven has cooled.
Loosen cake from rim of pan.
I think cheesecake in general is best when chilled over night, but it is not necessary.
I garnish this with dollops of fresh whipped cream and twisted slices of orange.

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Grapefruit Orange Cheesecake
2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
For Filling:
2 grapefruit
3 oranges
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice
1-1/4 tablespoons gelatin
1/4 cup water
1 lb. cream cheese
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel
the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of
a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak
the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into
the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks.
Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or
overnight.