Light Cranberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Canadian Living. Can't wait to try it! Ingredients:
1/4 cup graham wafer crumbs |
1 lb low-fat cream cheese or 1 lb ricotta cheese |
1 3/4 cups 1% fat cottage cheese |
2/3 cup granulated sugar |
2 eggs |
1/2 cup light sour cream |
1 teaspoon cornstarch |
1 teaspoon vanilla |
1 teaspoon grated lemon rind |
2 cups cranberries |
1/2 cup orange juice |
1/3 cup granulated sugar |
2 teaspoons cornstarch |
Directions:
1. Sprinkle crumbs over greased 9-inch (2.5 L) square baking pan; set aside.
2. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs.
3. Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325° F (160° C) oven for 50 to 55 minutes or until tester inserted in centre comes out clean. Remove pan from water; let cool on rack.
4. Cover and refrigerate for at least 8 hours or up to 2 days.
5. Sauce: Bring berries, orange juice and sugar to boil over medium-high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often. Dissolve cornstarch in 1 tbsp water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. (Sauce can be refrigerated for up to 5 days.)
6. Top each serving of cheesecake with 1 tbsp sauce.
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