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Ribbon of Cranberry Cheesecake




Source of Recipe


posted to rc by tmuslim


List of Ingredients




1 1/2 cups finely crushed vanilla wafers (about 33)
6 T. margarine or butter, melted
1 cup sugar
2 T. cornstarch
1 1/2 cups fresh or frozen cranberries
1 cup orange juice
1 cup low fat cottage cheese
2 pkgs (8 oz each) light cream cheese (Neufchatel) softened
1 cup sugar
2T. flour
2 t. vanilla
3 eggs
2 t. finely shredded orange peel
1 carton low fat vanilla yogurt (8 oz)


Recipe



For crust, in a bowl, combine crushed wafers and melted margarine.
Press mixture onto bottom and 1" up sides of a 9" springform pan. Set aside.
Stir together 1 cup sugar and cornstarch in a medium pan. Add cranberries and orange juice.Cook and stir over medium heat until bubbly. Cook and stir 2 minute more. Remove 3/4 cup of the sauce; cool slightly. Cover and chill
remaining sauce until serving time. Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth.
Transfer to a bowl. Wash blender container or food processor bowl.

Place cottage cheese in the blender container or food processor bowl. Cover and process until smooth. Transfer to a large bowl. Add cream cheese, remaining
1 cup sugar, flour and vanilla. Beat with mixer until combined. Add eggs;beat on low speed just until combined. Stir in orange peel. Pour half the cheese mixture into crust lined pan. Drizzle pureed sauce over cheese
mixture in pan. Carefully top with the remaining cheese mixture, covering sauce and much as possible. Bake cheesecake on a shallow baking pan in a 375 degree
oven for 45 to 50 minutes or until center appears nearly set when shaken.

Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more.

Remove side of pan. Cool completely. Cover and chill at least 4 hours.
To serve: Spread cheesecake with vanilla yogurt; top with some of the reserved chilled sauce. Pass remaining sauce.

YIELD Makes 12 servings