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Cranberry Orange Cheesecake

 

39

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

Crust
1 cup graham cracker crumbs
*
1 tablespoon margarine
light, melted
Filling
2 cups cottage cheese
*
1 package cream cheese
light
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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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