Light Cranberry Cheesecake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230 |
| pro | 9 g |
| total fat | 11 g |
| carb | 25 g |
This cheesecake is as creamy and luscious as many others that have double the fat and calories.
Ingredients
- 1/4 cup graham cracker crumbs
- 1 lb low fat cream cheese or ricotta cheese
- 1-3/4 cups 1% cottage cheese
- 2/3 cup granulated sugar
- 2 eggs
- 1/2 cup light sour cream
- 1 tsp cornstarch
- 1 tsp vanilla
- 1 tsp grated lemon rind
- Sauce
- 2 cups cranberries
- 1/2 cup orange juice
- 1/3 cup granulated sugar
- 2 tsp 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.
- Keywords : Dessert; Reduced fat; Bake; Christmas; Cranberries; Cream cheese; Orange juice;
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