Cheesecake with Cranberry Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled. Ingredients:
cooking spray |
1/3 cup gingersnap crumbs (about 6 cookies, finely crushed) |
1 (16-ounce) carton fat-free cottage cheese |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
2/3 cup sugar |
1/4 cup all-purpose flour |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
2 large eggs |
2 large egg whites |
1 (8-ounce) carton low-fat sour cream |
cranberry glaze |
Directions:
1. Preheat oven to 300°.
2. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.
3. Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.
4. Pour the cheese mixture into prepared springform pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.
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