Swirled Cranberry Cheesecake

Becky Luigart-Stayner
Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind.

Yield:

16 servings (serving size: 1 wedge and 1 1/2 tablespoons cranberry mixture)

Recipe from

Nutritional Information

Calories 296
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 5.6 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 48.4 g
Fiber 1.6 g
Cholesterol 28 mg
Iron 0.4 mg
Sodium 69 mg
Calcium 49 mg

Ingredients

Crust:
1/2 cup sugar
1/3 cup unsweetened cocoa
40 chocolate graham cracker sticks (about 3 ounces)
1 tablespoon butter, melted
1 large egg white
Cooking spray
Topping:
1 1/2 cups sugar
1/2 cup orange juice
1/4 cup fresh lemon juice
1 (12-ounce) package fresh cranberries
2 teaspoons grated lemon rind
1 teaspoon grated orange rind
1 large egg white
Filling:
1 cup sugar
2 (8-ounce) packages 1/3-less-fat cream cheese, softened
1 (3-ounce) package cream cheese, softened
3/4 cup fat-free milk
5 large egg whites

Preparation

Preheat oven to 400°.

To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 350°.

To prepare topping, combine 1 1/2 cups sugar and the next 3 ingredients (through fresh cranberries) in a medium saucepan. Bring to a boil; cook 6 minutes or until cranberries pop and mixture thickens. Cool completely. Stir in rinds. Place 1 cup of cranberry mixture in a blender or food processor; process until smooth. Stir in 1 egg white. Set aside. Reserve remaining 1 1/2 cups cranberry mixture.

To prepare filling, combine 1 cup sugar and cream cheeses; beat with a mixer set at medium speed until smooth. Add milk; beat at low speed until blended. Add 5 egg whites; beat at low speed until blended. Pour filling mixture into prepared pan. Drizzle 1 cup cranberry puree over filling mixture. Swirl mixtures together using a knife. Bake at 350° for 45 minutes or until almost set in center. Turn oven off and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight before serving. Serve with reserved 1 1/2 cups cranberry mixture.

Note:

Julie Grimes Bottcher,

December 2005