Cranberry Swirl Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same. Ingredients:
4 ounces chocolate graham crackers |
3 tablespoons canola oil |
cooking spray |
1 1/2 cups fresh cranberries |
1/2 cup sugar |
1/4 cup chambord (raspberry liqueur) |
3 tablespoons water |
1 cup sugar |
2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened |
1/2 cup (4 ounces) block-style fat-free cream cheese, softened |
1 cup plain fat-free greek yogurt |
2 teaspoons vanilla extract |
1/8 teaspoon salt |
3 large eggs |
2 large egg whites |
Directions:
1. Preheat oven to 375°.
2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
4. Reduce oven temperature to 325°.
5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.
6. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
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