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

  • 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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