Recipes and Cooking Orange Swirled Cheesecake Be the first to rate & review! How can a cheesecake this decadent only have 124 calories per slice? By calling for reduced-fat cream cheese and light Greek yogurt for the citrus-flavored base. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 16, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 ¾ teaspoon unflavored gelatin 1 teaspoon finely shredded orange peel (set aside) ½ cup orange juice ⅓ cup fat-free milk 1 8 ounce package reduced-fat cream cheese (Neufchâtel), softened 2 ½ cup plain Greek low-fat or fat-free yogurt ½ cup sugar 1 teaspoon vanilla Orange paste food coloring* Fresh raspberries and/or orange peel curls (optional) Directions In a small saucepan sprinkle 2 1/2 teaspoons of the gelatin over the orange juice; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; 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 for 5 minutes. In a large mixing 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; set aside. Gradually beat orange juice mixture into the remaining cream cheese mixture until smooth. Tint to a light orange color with the orange food coloring. Stir in the 1 teaspoon orange peel. 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 mixture and white mixture. Cover and chill for 4 to 24 hours or until set. To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. If desired, garnish with fresh raspberries and/or orange peel curls. To serve, cut cheesecake into 12 wedges. *Tip: If you don't have paste food coloring, you can use 4 drops yellow and 1 drop red liquid food colorings to get an orange color. Rate it Print Nutrition Facts (per serving) 126 Calories 5g Fat 13g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 126 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 85mg 4% Total Carbohydrate 13g 5% Total Sugars 13g Protein 7g Vitamin C 5.3mg 27% Calcium 90.9mg 7% Potassium 61mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.