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Recipe: Light Citrus Cheesecake with Raisin-Nut Crust (food processor)

Desserts - Cheesecakes
LIGHT CITRUS CHEESECAKE WITH RAISIN-NUT CRUST

FOR THE CRUST:
1 cup Sun-Maid Golden Raisins
1 cup walnuts
FOR THE FILLING:
3/4 cup orange juice
1 envelope unflavored gelatin
3/4 cup sugar
2 pkg. (8 ounces each) fat-free cream cheese, softened
1 (6 ounce) container low-fat lemon or orange-flavored yogurt
1 teaspoon grated lemon or orange peel
1/2 cup Sun-Maid Golden Raisins
Finely shredded or zested lemon or orange peel for garnish

TO MAKE THE CRUST:
Preheat oven to 375 degrees F. Spray 9-inch springform pan with cooking spray.

Process 1 cup golden raisins and walnuts in food processor until finely chopped, about 30 seconds. Press in bottom and 1/2 inch up sides of springform pan.

Bake 8 minutes or until nuts are toasted and crust is set. Cool completely.

TO MAKE THE FILLING:
Combine 1/4 cup of the orange juice and gelatin in 1-quart saucepan. Let stand 5 minutes or until soft.

Heat gelatin mixture over low heat just until gelatin is dissolved.

Stir in remaining orange juice and sugar. Heat just until mixture is warm and sugar is dissolved.

Beat cream cheese in large bowl with electric mixer on medium until light and fluffy. Gradually beat in warm orange juice mixture until well mixed. Beat in yogurt and 1 teaspoon orange peel. Stir in 1/2 cup golden raisins. Pour mixture into crust. Garnish with citrus peel.

Refrigerate at least 2 hours or until set.

Servings: 12
Source: Sun-Maid Growers of California
MsgID: 117638
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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