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Swirled Cranberry Cheesecake

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 wedge and 1 1/2 tablespoons cranberry mixture)
Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Reduce oven temperature to 350°.

  4. 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.

  5. 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.