Light Cranberry Cheesecake
This cheesecake is as creamy and luscious as many others that have double the fat and calories.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 230 |
| protein | 9 g |
| fat | 11 g |
| carbohydrate | 25 g |
-
1/4 cup (50 mL) Graham wafer crumbs
1 lb (500 g) low-fat cream cheese or ricotta
1-3/4 cups (425 mL) 1% cottage cheese
2/3 cup (150 mL) granulated sugar
2 eggs
1/2 cup (125 mL) light sour cream
1 tsp (5 mL) cornstarch
1 tsp (5 mL) each vanilla and grated lemon rind
Sauce:
2 cups (500 mL) cranberries
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) granulated sugar
2 tsp (10 mL) cornstarch
Preparation:
Sprinkle crumbs over greased 9-inch (2.5 L) square baking pan; set aside. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs. Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 50 to 55 minutes or until tester inserted in centre comes out clean. Remove pan from water; let cool on rack. Cover and refrigerate for at least 8 hours or up to 2 days.
Sauce: Bring berries, orange juice and sugar to boil over medium-high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often. Dissolve cornstarch in 1 tbsp (15 mL) water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. (Sauce can be refrigerated for up to 5 days.) Top each serving of cheesecake with 1 tbsp (15 mL) sauce.
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