Cranberry Orange Cheesecake
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
margarine
light, melted |
|
| Filling | |||
| 473 | ml |
cottage cheese
|
*
|
| 1 | package |
cream cheese
light |
|
| 158 | ml |
sugar
|
|
| 118 | ml |
yogurt, plain
|
|
| 59 | ml |
all-purpose flour
|
|
| 2 | each |
egg whites
|
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| Topping | |||
| 473 | ml |
cranberries
|
|
| 118 | ml |
orange juice
|
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
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.
