| From: Peter | Sent: 11/21/2006 12:41 PM | |
Light Cranberry Cheesecake | This cheesecake is as creamy and luscious as many others that have double the fat and calories. | | | Ingredients | | | �?nbsp; | 1/4 cup (50 mL) Graham wafer crumbs | | | | �?nbsp; | 1 lb (500 g) Low-fat cream cheese or ricotta | | | | �?nbsp; | 1-3/4 cups (425 mL) 1% cottage cheese | | | | �?nbsp; | 2/3 cup (150 mL) Granulated sugar | | | | �?nbsp; | 2 Eggs | | | | �?nbsp; | 1/2 cup (125 mL) Light sour cream | | | | �?nbsp; | 1 tsp (5 mL) Cornstarch | | | | �?nbsp; | 1 tsp (5 mL) Each vanilla and grated lemon rind | | | | �?nbsp; | SAUCE: | | | | �?nbsp; | 2 cups (500 mL) Cranberries | | | | �?nbsp; | 1/2 cup (125 mL) Orange juice | | | | �?nbsp; | 1/3 cup (75 mL) Granulated sugar | | | | �?nbsp; | 2 tsp (10 mL) Cornstarch | | | | | | | Preparation | | Sprinkle crumbs over greased 9-inch (2.5 L) square baking pan; set aside. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs. 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. Cover and refrigerate for at least 8 hours or up to 2 days.
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 (15 mL) water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. (Sauce can be refrigerated for up to 5 days.) Top each serving of cheesecake with 1 tbsp (15 mL) sauce. | | |
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