Orange Chiffon Cake
Ingredients
Crust:
1 2/3 cups Graham Cracker crumbs, finely crushed
1/4 cup Sugar
1/3 cup Butter, softened
Filling:
1 (3 oz) package orange Gelatin
1 cup Water
1/4 cup Orange juice
1 teaspoon grated Orange Rind
1/4 cup Sugar
8 oz Cream Cheese, softened
1 cup evaporated Milk
1 tablespoon Lemon juice
Method
Combine Graham Cracker crumbs, 1/4 cup sugar, and the butter using a fork or pastry blender. Press mixture into bottom of a 9-inch spring form pan.
Boil the water, add the gelatin and stir until dissolved. Add the orange juice, orange rind and sugar. Mix well.
Gradually add the gelatin mixture to the cream cheese, blending until smooth. Chill until slightly thickened.
Chill the evaporated milk in freezer until ice crystals form. Whip until stiff, add the lemon juice and continue whipping until very stiff.
Fold the whipped milk into the cheese mixture, then pour over crumbs. Chill until firm.
Ingredients
Crust:
1 2/3 cups Graham Cracker crumbs, finely crushed
1/4 cup Sugar
1/3 cup Butter, softened
Filling:
1 (3 oz) package orange Gelatin
1 cup Water
1/4 cup Orange juice
1 teaspoon grated Orange Rind
1/4 cup Sugar
8 oz Cream Cheese, softened
1 cup evaporated Milk
1 tablespoon Lemon juice
Method
Combine Graham Cracker crumbs, 1/4 cup sugar, and the butter using a fork or pastry blender. Press mixture into bottom of a 9-inch spring form pan.
Boil the water, add the gelatin and stir until dissolved. Add the orange juice, orange rind and sugar. Mix well.
Gradually add the gelatin mixture to the cream cheese, blending until smooth. Chill until slightly thickened.
Chill the evaporated milk in freezer until ice crystals form. Whip until stiff, add the lemon juice and continue whipping until very stiff.
Fold the whipped milk into the cheese mixture, then pour over crumbs. Chill until firm.
