Light Cranberry Cheesecake Light Cranberry Cheesecake

Author: Canadian Living

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

  • Portion size 12 servings


  • 1/4 cup graham cracker crumbs
  • 1 lb low fat cream cheese
  • 1 lb low fat ricotta cheese
  • 1 3/4 cup 1% cottage cheese
  • 2/3 cups granulated sugar
  • 2 eggs
  • 1/2 cup light sour cream
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla
  • 1 teaspoon grated lemon rind
  • 2 cups cranberries
  • 1/2 cup orange juice
  • 1/3 cup granulated sugar
  • 2 teaspoons cornstarch


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 facts <b>Per serving:</b> about

  • Protein 9 g
  • Calories 230.0
  • Total fat 11 g
  • Total carbohydrate 25 g
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Light Cranberry Cheesecake