White Chocolate-cranberry Swirl Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cheese, Cheesecakes, Chocolate, Desserts | 16 | Servings | |
INGREDIENTS
| 32 | oz | Plain nonfat yogurt, drained |
| overnight | ||
| 1 | c | Dried cranberries |
| 1/2 | c | Water |
| 1/2 | c | Light corn syrup |
| 3 | T | Water |
| 1 | c | Vanilla wafer crumbs, 24 |
| cookies | ||
| 1 | T | Butter or margarine, melted |
| Vegetable cooking spray | ||
| 2 | T | Skim milk |
| 1 | T | Vanilla |
| 3 | oz | White chocolate, chopped |
| 1 | c | Sugar |
| 1 | c | Lowfat sour cream |
| 1/4 | c | Cornstarch |
| 1/4 | t | Salt |
| 8 | oz | Neufchatel cheese |
| 2 | Eggs | |
| 1 | Egg white | |
| Cranberries, for garnish | ||
| Fresh mint, for garnish |
INSTRUCTIONS
Place a colander in a 2 quart glass measure or bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of container. Spoon nonfat yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding liquid; cover and refrigerate. Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Preheat oven to 350 oF. Place cranberry mixture and 3 tablespoons water in a food processor or blender, and process 1 minute or until smooth. Set aside. Combine crumbs and butter in a small bowl, and stir well. Firmly pack mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 350 for 10 minutes. Let cool on wire rack. Combine milk, vanilla, and white chocolate in the top of a double boiler. Cook over simmering water until white chocolate melts, stirring frequently. Set mixture aside. Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white chocolate mixture, and beat at medium speed until smooth. Add eggs and egg white, 1 at a time, beating well after each addition. Pour cheese mixture into prepared springform pan. Spoon cranberry mixture in mounds over cheese mixture, and swirl with knife to create a marbled effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand for 1 hour with door closed. Remove from oven, and cool to room temperature. Cover and chill at least 8 hours. Garnish, if desired. Yield: 16 servings. Per serving: 1 FR/V, 200 cal. Recipe by: Weight Watchers Magazine, December 1996 Posted to MC-Recipe Digest V1 #383 by 4paws@netrax.net (Shermeyer-Gail) on Jan 21, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 38.5mg
Sodium: 134.4mg
Potassium: 139.1mg
Carbohydrates: 57.1g
Fiber: 2.5g
Sugar: 23.7g
Protein: 8.3g