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Cranberry Orange Cheesecake
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CRUST:
1 cup Graham cracker crumbs
1 tbl margarine; light, melted
FILLING:
2 cups cottage cheese
1 package Light cream cheese; 8oz
2/3 cup sugar
1/2 cup plain yogurt
1/4 cup flour; all-purpose
2 egg whites
1 egg
1 tbl orange rind; grated
1 tsp Vanilla
TOPPING:
2 cups cranberries
1/2 cup orange juice
1/3 cup sugar
2 tsp cornstarch
Combine crust ingredients. Press over the bottom of a 9-inch
springform pan. Bake at 325 degrees F for 5 minutes.
In a food processor, blend cottage cheese until smooth.
Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth. Pour into the pan. Bake at 325 degrees F for 50 to 60 minutes or until almost set in the center. Run a knife around the edge of cake to Ioosen from rim. Cool on rack. Chill.
Combine cranberries, orange juice, and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving.
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