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

Julie Grimes Bottcher
Recipe by Cooking Light

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

296 calories; calories from fat 29%; fat 9.5g; saturated fat 5.6g; mono fat 2.8g; poly fat 0.5g; protein 6.2g; carbohydrates 48.4g; fiber 1.6g; cholesterol 28mg; iron 0.4mg; sodium 69mg; calcium 49mg.