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In a small saucepan, sprinkle 2 1/2 teaspoons gelatin over the orange juice; let stand for 5 minutes. Heat and stir the orange juice mixture over low heat just until gelatin is dissolved. Remove from heat and cool for 5 minutes.
In another small saucepan, sprinkle the remaining 1 1/4 teaspoons gelatin over the milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; cool 5 minutes.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt, sugar and vanilla until smooth. Remove 1/2 cup of the cream cheese mixture and add it to the milk mixture, whisking until smooth. Gradually beat the orange juice mixture into the remaining cream cheese mixture until smooth. Tint it light orange with the orange food coloring. Stir in the reserved 1 teaspoon orange zest.
Spoon half of the the orange cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the white cream cheese mixture into mounds over orange cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl white mixture into orange mixture. Repeat layering and swirling remaining orange cream cheese mixture and white mixture. Cover and chill in the refrigerator for 4 to 24 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. If desired, garnish with fresh raspberries and/or orange zest curls. Cut cheesecake into wedges to serve.