Cheesecake with Cranberry-Maple Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Prepare and refrigerate both the topping and the cheesecake up to 3 days ahead of time, but take the cheesecake to your gathering in the springform pan. To serve it, remove the springform ring, slice the cheesecake, and pass the sauce. Ingredients:
1 cup maple syrup |
2 (8-ounce) packages fresh cranberries |
15 gingersnaps |
24 cinnamon graham crackers (6 full cracker sheets) |
2 tablespoons butter, melted |
cooking spray |
1 1/4 cups sugar |
1 1/2 teaspoons vanilla extract |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1 (8-ounce) block fat-free cream cheese, softened |
4 large egg whites |
Directions:
1. To prepare topping, combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.
2. Preheat oven to 375°.
3. To prepare the cheesecake, place the gingersnaps and graham crackers in a food processor, and process until fine crumbs measure 1 3/4 cups. Drizzle with butter, and pulse 2 times or until moist. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Place sugar, vanilla, and cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add egg whites, 1 at a time, beating well after each addition. Pour batter into prepared pan. Bake at 375° for 35 minutes or until cheesecake center barely moves when the pan is touched. Remove the cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Serve with topping.
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