Ribbon of Cranberry Cheesecake
Source of Recipe
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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
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. Makes 12 servings
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