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No-Bake Vanilla-Orange Cheesecake (Dairy)
Source: Enlitened Kosher Cooking by Nechama Cohen

A wonderful variation on a favorite dessert, with orange and vanilla flavor.

Rating:
Prep Time: 4 hours
Cook Time: 0 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 111.4
Total Carbs 6.4 g
Dietary Fiber 0.0 g
Sugars 1.9 g
Total Fat 4.9 g
Saturated Fat 2.5 g
Unsaturated Fat 0.0 g
Potassium 17.5 mg
Protein 9.5 g
Sodium 258.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Line a small spring form pan with baking paper and lightly spray with non-stick cooking spray.
  2. Mix the jello with the water until the powder is dissolved and there are no bumps. Add the tea. Stir and set aside.
  3. Beat the cheeses, salt and vanilla with a mixer until fluffy. Set aside.
  4. Whip the topping in a bowl on a medium setting. Slowly add the vanilla pudding. As this mixture starts to thicken, add the soy milk. Mix until it is all incorporated.
  5. With a spatula, fold all 3 mixtures together. Pour into the prepared spring form pan; smooth the top with a spatula. Refrigerate at least 4 hours or until well set.
  6. Remove sides of pan just before serving. Garnish with orange slices before the cake is completely set if desired.

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