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Cheesecake with Cranberry Glaze

Yield 12 servings (serving size: 1 wedge and 2 tablespoons glaze)
The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled.

Ingredients

  • Cooking spray
  • 1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
  • 1 (16-ounce) carton fat-free cottage cheese
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 2 large egg whites
  • 1 (8-ounce) carton low-fat sour cream
  • Cranberry Glaze

Nutrition Information

  • calories 226
  • caloriesfromfat 29 %
  • fat 7.4 g
  • satfat 4.1 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 9.8 g
  • carbohydrate 29.6 g
  • fiber 0.3 g
  • cholesterol 61 mg
  • iron 0.5 mg
  • sodium 254 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 300°.

  2. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.

  3. Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.

  4. Pour the cheese mixture into prepared springform pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.