Here’s a citrusy and unexpected twist on a classic fruit cheesecake! This luscious dessert has been lightened up by using fat-free or low-fat ingredients, but loses none of its rich, refreshing flavor.
For the crust:
1 c. all-purpose flour
¼ tsp. baking powder
⅛ tsp. salt
3 Tbsp. sugar
3 Tbsp. butter, softened
1 large egg yolk
For the filling:
1 ½ c. fat-free cream cheese, softened
1 c. 1/3-less-fat cream cheese, softened
¾ c. sugar
¾ c. fat-free sour cream
2 Tbsp. grated satsuma orange rind
¼ c. fresh satsuma orange juice
4 large eggs
- Preheat oven to 325°F. Lightly coat 9″ springform pan with cooking spray. Line bottom of pan with parchment paper.
- Spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder and salt. Combine three tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process until just combined. Firmly press mixture into bottom of prepared pan. Bake until lightly browned (about 25 minutes). Cool ten minutes on a wire rack.
- Combine cream cheeses in food processor; process thirty seconds or until smooth. Add ¾ cup sugar; process thirty seconds. Add sour cream, rind, and juice; process thirty seconds. Add eggs, one at a time, processing well after each addition. Scrape down sides of bowl; process ten seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of one inch. Bake until cheesecake center barely moves when pan is touched (about 50 minutes). Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.