Tested till perfect Light Cranberry Cheesecake

Light Cranberry Cheesecake

This cheesecake is as creamy and luscious as many others that have double the fat and calories.

By Daphna Rabinovitch

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1/4 cup 1/4cupgraham cracker crumbs
  • 1 lb 1lblow fat cream cheese or ricotta cheese
  • 1-3/4 cups 1-3/4cups1% cottage cheese
  • 2/3 cup 2/3cupgranulated sugar
  • 2 2eggeggs
  • 1/2 cup 1/2cuplight sour cream
  • 1 tsp 1tspcornstarch
  • 1 tsp 1tspvanilla
  • 1 tsp 1tspgrated lemon rind


  • 2 cups 2cupscranberries
  • 1/2 cup 1/2cuporange juice
  • 1/3 cup 1/3cupgranulated sugar
  • 2 tsp 2tspcornstarch
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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.

Nutritional Information Per serving: about

cal 230 pro 9g total fat 11g carb 25g
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