Light Orange Cheesecake! - Sonia Jhas
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Light Orange Cheesecake!

Here’s a scrumptious cheesecake recipe that is sure to satisfy your need for something sweet! Eat a slice as-is, or jazz it up with some light frozen yogurt, fresh fruit, or homemade jam!




6 graham crackers (whole)

non-stick cooking spray


3/4 cup water
3 tablespoons cornstarch
8 ounces light cream cheese
8 ounces tofu (regular)
2/3 cup brown sugar
1 teaspoon vanilla extract
1 medium orange, juiced and zested



  1. Pour about 2 cups of water into slow cooker and place trivet or upside-down bowl into cooker. Cover with lid and turn onto high.
  2. Meanwhile, place graham crackers in food processor. Process into crumbs. Spray an 8-inch round cake pan with cooking oil spray and place crumbs into bottom of pan, spreading them evenly across bottom.
  3. Stir water and cornstarch and place into blender jar. Add remaining filling ingredients, except the orange juice and zest. Blend for 1-2 minutes until creamy, scraping down sides of jar with spatula occasionally. When filling is creamy, add orange juice and zest and mix for 3 seconds, until just incorporated.
  4. Pour filling on top of graham cracker crumb crust. Place pan on top of trivet, cover with lid and cook for 3 hours on high. When time is up, remove lid, turn off slow cooker, and allow cake to cool for 30-60 minutes. When cool enough to handle, remove cake pan and place in fridge to chill, 2-3 hours before serving.
  5. Carve orange peel and use as a decorative orange ribbon to drape on each slice! (optional)
  6. ENJOY!!! 🙂