Directions:
- In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
- In a large bowl, beat the ricotta, feta and cream until smooth. Add the cornstarch and horseradish; mix well. Add eggs; beat on low speed just until combined. Fold in the cranberry-orange sauce, pecans, thyme and rosemary. Spoon into crust. Place pan on a baking sheet.
- Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers. Yield: 24-30 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.42 Kcal (492 kJ) | ||
| Calories from fat | 87.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 34.52mg | 12% | |
| Sodium | 121.53mg | 5% | |
| Potassium | 45.71mg | 1% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 248.06 Kcal (1039 kJ) | ||
| Calories from fat | 184.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 15% | |
|---|---|---|---|
| Cholesterol | 72.92mg | 12% | |
| Sodium | 256.73mg | 5% | |
| Potassium | 96.56mg | 1% | |
| Total Carbs | 6.25g | 1% | |
| Sugars | 6.64g | 13% | |
| Dietary Fiber | 1.57g | 3% | |
| Protein | 7.38g | 7% | |
| Vitamin C | 3.4mg | 3% | |
| Iron | 0.7mg | 2% | |
| Calcium | 160.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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