Cranberry Orange Cheesecake
39
39
Ingredients
| Crust | |||
| 1 | cup |
graham cracker crumbs
|
* |
| 1 | tablespoon |
margarine
light, melted |
|
| Filling | |||
| 2 | cups |
cottage cheese
|
* |
| 1 | package |
cream cheese
light |
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
yogurt, plain
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | each |
egg whites
|
* |
| 1 | each |
eggs
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| 2 | cups |
cranberries
|
|
| ½ | cup |
orange juice
|
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
Directions
Combine crust ingredients.
Press over bottom of 9-inch springform pan.
Bake at 325℉ (160℃) for 5 minutes.
In food processor, blend cottage cheese until smooth.
Add cream cheese and process until smooth.
Add remaining filling ingredients; process until smooth.
Pour into pan. Bake at 325℉ (160℃) for 50 to 60 minutes or until almost set in centre.
Run knife around edge of cake to Ioosen from rim.
Cool on rack. Chill.
Combine cranberries, orange juice, and sugar in a saucepan.
Bring to a boil, stirring constantly.
Then simmer 3 minutes or until cranberries start to pop.
Dissolve cornstarch in 1 tablespoon water. Add to pan, cook and stir 2 minutes.
Chill topping, and spread over cake before serving.
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Nutrition Facts
Serving Size 71g (2.5 oz)Amount per Serving
Calories 14328% of calories from fat
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 25mg
8%
Sodium 59mg
2%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
4%
Sugars g
Protein
4g
Vitamin A 4%
•
Vitamin C 11%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
