Serves: 10
Total Calories: 442
1. Spray bottom of 8 or 9-inch springform pan with nonstick cooking spray. In small bowl, combine crust ingredients mix well. Press in bottom of sprayed pan. Refrigerate.
2. In medium bowl, combine boiling water and gelatin stir until dissolved. Stir in orange juice. Refrigerate 20 to 30 minutes or until lukewarm.
3. In food processor bowl with metal blade or blender container, combine ricotta cheese, yogurt and sugar process until smooth. Gradually add to gelatin mixture in bowl, folding together until completely mixed. Pour into crust-lined pan. Refrigerate 2 1/2 to 3 hours or until firm.
4. Just before serving, run sharp knife around edge of pan. Carefully remove sidesof pan. In small bowl, combine orange marmalade and lemon juice spread over top of cheesecake. Arrange fruit on top. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 210 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 160 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 3% * Sugars: 20 g * Protein: 8 g * Vitamin A: 6% * Vitamin C: 6% * Calcium: 20% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 1 Medium-Fat Meat or 2 Carbohydrate, 1 Medium-Fat Meat
See Cook's Note: Avoiding a Cracked Cheesecake Surface
This No-Bake Fruit-Topped Cheesecake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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