Our Test Kitchen created this showpiece cheesecake to celebrate one of winter's brightest gifts: the orange. It is exceptionally rich and creamy-tasting, but lower in saturated fat than a traditional cheesecake. The secret is to replace most of the cream cheese with pureed cottage cheese. Be sure to let the food processor do its job and process the cottage cheese until it has a silky texture.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004


Recipe Summary

4 hrs 30 mins
Nutrition Profile:


Glaze & garnish


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.

  • To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.

  • To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl) until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar (or Splenda), brown sugar and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over the crust.

  • Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.

  • Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.

  • To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.


Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.

Ingredient Note: To avoid trans fats, look for wafers without hydrogenated canola oil, such as My-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).

Nutrition Facts

202 calories; protein 9g; carbohydrates 26g; dietary fiber 0.8g; sugars 20.4g; fat 7.2g; saturated fat 3.5g; cholesterol 28.5mg; vitamin a iu 289IU; vitamin c 6.5mg; folate 12.2mcg; calcium 74.6mg; iron 0.2mg; magnesium 6.9mg; potassium 127.1mg; sodium 297.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The store I went to only sold reduced cream cheese by 8 oz pkg so went with that. Also the cottage cheese was only sold by 16 oz pkg so I went with that. I used the regular granulated sugar (not the brown). I do own a food processor and I ground the cottage cheese pretty darn well but there were still a few very small bits in the final product. I mention this as on observation it didn't detract from the look or flavor. Now I made this because my mom _specifically_ said she saw an orange cream cheese somewhere and craved it. I wanted to make one for her birthday but I just can't stand the thought of the calories involved in a regular cheesecake so I was excited to find this recipe. I made it for her birthday dinner. It got RAVE reviews everyone loved it including mom hubby myself and kids. That's a keeper! It's very luxuriously creamy yet light and not as dense as a regular cake but honestly regular cheesecake is too dense this has a very nice balance and it strikes a bright note thanks to the orange zest. I would make this again for a birthday company or potluck no problem! Read More
Rating: 5 stars
Easter Dessert I made this for my family's Easter dessert. It turned out pretty well I don't have a food processor so I tried to blend the cottage cheese in the blender and it didn't turn out as "silky" as I would have liked and you could kinda tell in the finished product but it still tasted pretty good. I followed the recipe almost exactly I used regular cream cheese instead of low-fat however. I would defiantly make it again. And make sure you use the water bath. Mine didn't crack but I'm not sure if that was the reason or not! =) Read More
Rating: 5 stars
YUM. I blended the cottage cheese extra long in the food processor at every step and this cheesecake turned out wonderfully. I even used my tart pan instead of my spring form pan and it lifted out of the scalloped edge beautifully. I had to fill it right up to the tip-top though. The scalloped edge allowed the marmalade topping to drip down nicely. I used ginger snaps instead of vanilla wafers and loved it. I have a couple of family members who resent my use of low-fat dairy products and even they loved this recipe. Score! Read More