A refreshing orange-flavored chilled cheesecake.
1 cup graham cracker crumbs
1/3 cup LAND O LAKES® Butter, melted
1/4 cup granulated sugar
1 cup orange juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large eggs, slightly beaten
1 tablespoon grated orange peel
1/2 cup LAND O LAKES® Butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup whipping cream
Sweetened whipped cream, if desired
Orange slices, if desired
Mint leaves, if desired
Stir together all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Set aside.
Combine orange juice and water in 2-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and orange peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). (DO NOT BOIL.) Set aside.
Combine 1/2 cup butter and cream cheese in large mixer bowl. Beat at medium speed, gradually adding hot orange mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).
Beat 1/2 cup chilled whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Gently stir into orange mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours).
Loosen sides of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream, orange slices and mint leaves, if desired. Store refrigerated.