Cranberry-Orange Cheesecake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cranberries are a yummy and healthy add-in to all sorts of recipes. They're available all year-round fresh, frozen or dried. Everyone loves cheesecake and this one is high on our list of delicious. Got this out of BH&G. Ingredients:
2/3 cup crushed chocolate wafer cookie (12 to 13 cookies) |
1 1/2 teaspoons finely shredded orange peel, divided |
2 tablespoons butter, melted |
3 (8 ounce) packages reduced-fat cream cheese, softened |
3/4 cup sugar |
2 tablespoons all-purpose flour |
3 eggs, lightly beaten |
1/3 cup snipped dried cranberries |
1/4 cup reduced-calorie cranberry juice cocktail or 1/4 cup nonfat milk |
1/2 cup fresh cranberries, coarsely chopped |
Directions:
1. Preheat oven to 375°F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
3. Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
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