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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Swirled Cranberry Cheesecake

Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind.

Cooking Light DECEMBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.2g
  • Carbohydrate: 48.4g
  • Fiber: 1.6g
  • Cholesterol: 28mg
  • Iron: 0.4mg
  • Sodium: 69mg
  • Calcium: 49mg
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Swirled Cranberry Cheesecake recipe

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