Swirled Cranberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind. Ingredients:
1/2 cup sugar |
1/3 cup unsweetened cocoa |
40 chocolate graham cracker sticks (about 3 ounces) |
1 tablespoon butter, melted |
1 large egg white |
cooking spray |
1 1/2 cups sugar |
1/2 cup orange juice |
1/4 cup fresh lemon juice |
1 (12-ounce) package fresh cranberries |
2 teaspoons grated lemon rind |
1 teaspoon grated orange rind |
1 large egg white |
1 cup sugar |
2 (8-ounce) packages 1/3-less-fat cream cheese, softened |
1 (3-ounce) package cream cheese, softened |
3/4 cup fat-free milk |
5 large egg whites |
Directions:
1. Preheat oven to 400°.
2. To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
3. Reduce oven temperature to 350°.
4. To prepare topping, combine 1 1/2 cups sugar and the next 3 ingredients (through fresh cranberries) in a medium saucepan. Bring to a boil; cook 6 minutes or until cranberries pop and mixture thickens. Cool completely. Stir in rinds. Place 1 cup of cranberry mixture in a blender or food processor; process until smooth. Stir in 1 egg white. Set aside. Reserve remaining 1 1/2 cups cranberry mixture.
5. To prepare filling, combine 1 cup sugar and cream cheeses; beat with a mixer set at medium speed until smooth. Add milk; beat at low speed until blended. Add 5 egg whites; beat at low speed until blended. Pour filling mixture into prepared pan. Drizzle 1 cup cranberry puree over filling mixture. Swirl mixtures together using a knife. Bake at 350° for 45 minutes or until almost set in center. Turn oven off and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight before serving. Serve with reserved 1 1/2 cups cranberry mixture.
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