Cranberry Feta Cheesecake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 24 |
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âI modified a cheese spread into a cheesecake by lightening the filling with part skim ricotta, crushed cranberry and orange and other ingredients,â shares Josephine Piro from Easton, Pennsylvania. Ingredients:
7 crisp sesame breadsticks, crushed (about 2/3 cup) |
3 tablespoons butter, melted |
1 cup ricotta cheese |
8 ounces crumbled feta cheese |
1/2 cup heavy whipping cream |
1 tablespoon cornstarch |
1 teaspoon prepared horseradish |
2 eggs, lightly beaten |
1 carton (12 ounces) cranberry-orange sauce |
1/2 cup chopped pecans, toasted |
1 teaspoon minced fresh thyme |
1/2 teaspoon minced fresh rosemary |
assorted crackers |
Directions:
1. In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
2. In a large bowl, beat the ricotta, feta and cream until smooth. Add the cornstarch and horseradish; mix well. Add eggs; beat on low speed just until combined. Fold in the cranberry-orange sauce, pecans, thyme and rosemary. Spoon into crust. Place pan on a baking sheet.
3. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers. Yield: 24-30 servings.
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