Cranberry-Speckled White Chocolate Cheesecake

Photography: Randy Mayor; Styling: Melanie J. Clarke

Making yogurt cheese is effortless but slow. Purchase a yogurt with no added starch, gelatin, or gums. Also, make sure it's not labeled "extracreamy." We used Dannon.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 31%
  • Fat: 10.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.7g
  • Carbohydrate: 48.2g
  • Fiber: 0.6g
  • Cholesterol: 49mg
  • Iron: 0.8mg
  • Sodium: 286mg
  • Calcium: 49mg

Ingredients

  • Yogurt cheese:
  • 1 (32-ounce) container plain fat-free yogurt
  • Crust:
  • 2 cups graham cracker crumbs (about 9 cookie sheets)
  • 2 tablespoons butter, melted
  • Cooking spray
  • Cranberry Jam:
  • 1 cup dried cranberries
  • 1/2 cup sugar
  • 1/3 cup water
  • 3 tablespoons fresh lemon juice
  • Filling:
  • 1 (3.5-ounce) bar premium white chocolate, chopped
  • 2 tablespoons fat-free milk
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1 (8-ounce) carton reduced-fat sour cream
  • 2 large eggs

Preparation

  1. To prepare yogurt cheese, place a colander in a medium bowl. Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
  2. Preheat oven to 350°.
  3. To prepare crust, combine cracker crumbs and butter, tossing with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.
  4. To prepare cranberry jam, combine the cranberries, 1/2 cup sugar, water, and juice in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 10 minutes or until cranberries are soft. Remove from heat, and cool slightly. Place cranberry mixture in a food processor; process 2 minutes or until almost smooth. Set aside.
  5. To prepare filling, place chocolate and milk in the top of a double boiler. Cook over simmering water 5 minutes or until chocolate melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla. Set aside.
  6. Place yogurt cheese, 1 cup sugar, and next 4 ingredients (1 cup sugar through sour cream) in a large bowl, and beat with a mixer at low speed 1 minute. Beat at medium-high speed 2 minutes or until smooth, scraping bowl occasionally. Beat in chocolate mixture. Add eggs, 1 at a time, beating well after each addition. Scrape bowl, and beat 30 seconds. Fold in cranberry jam. Pour over crust, and smooth top. Loosely cover with aluminum foil.
  7. Bake at 300° for 1 hour and 10 minutes. Turn oven off; remove foil. Cool cheesecake in closed oven 1 hour and 15 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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