Cranberry Orange Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Advert, Cakes, Fruits, Holidays | 12 | Servings | |
INGREDIENTS
| 1 | c | Graham crumbs |
| 1 | T | Margarine, light melted |
| 2 | c | Cottage cheese |
| 1 | Light cream cheese, 8oz | |
| 2/3 | c | Sugar |
| 1/2 | c | Plain yogurt |
| 1/4 | c | Flour, all-purpose |
| 2 | Egg whites | |
| 1 | Egg | |
| 1 | T | Orange rind, grated |
| 1 | t | Vanilla |
| 2 | c | Cranberries |
| 1/2 | c | Orange juice |
| 1/3 | c | Sugar |
| 2 | t | Cornstarch |
INSTRUCTIONS
Combine crust ingredients. Press over bottom of 9-inch springform pan. Bake at 325 degrees F for 5 minutes. In food processor, blend cottage cheese until smooth. Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth. Pour into pan. Bake at 325 degrees F for 50 to 60 minutes or until almost set in centre. Run knife around edge of cake to Ioosen from rim. Cool on rack. Chill. Combine cranberries, orange juice, and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 17.6mg
Sodium: 187.1mg
Potassium: 143.9mg
Carbohydrates: 103.3g
Fiber: 6.5g
Sugar: 19.5g
Protein: 6.7g