Cranberry orange cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham crumbs |
| 2 | cups | Cottage cheese |
| 1 | pack | Light cream cheese; 8oz |
| ⅔ | cup | Sugar |
| ½ | cup | Plain yogurt |
| ¼ | cup | Flour; all-purpose |
| 2 | cups | Cranberries |
| ½ | cup | Orange juice |
| 1 | tablespoon | Margarine; light, melted |
| 2 | Egg whites | |
| 1 | Egg | |
| 1 | tablespoon | Orange rind; grated |
| 1 | teaspoon | Vanilla |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Cornstarch |
Directions
CRUST
FILLING
TOPPING
Combine crust ingredients. Press over bottom of 9-inch springform pan.
Bake at 325 degrees F 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 degrees F 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 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving.
Makes 12 servings.
Nutritional Information: per serving: 225 cal, 7g fat, 1g dietary fiber
** To receive a free copy of "Five Steps to Heart Healthy Eating," please write to: Becel Heart Health Information Bureau : POBox 9423
: 661 Millidge Ave.
: Saint John, New Brunswick E21 4W8 **
** Advertisement brochure found on an aircraft ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95