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Light Cranberry Cheesecake Recipe
(Recipe adapted from CanadianLiving.com)
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Cheesecake:
1/4 cup crushed (50 mL) graham cracker crumbs
1 lb. (454 g) low-fat cream cheese or ricotta cheese
1-3/4 cups low-fat (425 mL) cottage cheese
2/3 cup (150 mL) sugar
2 eggs
1/2 cup (125 mL) light or low-fat sour cream
1 tsp (5 mL) cornstarch
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon zest
Sauce:
2 cups fresh (500 mL) cranberries1/2 cup pulp-free (125 mL) orange juice
1/3 sugar
2 tsp(10 mL) cornstarch
Begin by layering the graham cracker crumbs onto a lightly greased 9-inch square baking pan. Take out your food processor and blend together the various low-fat cheeses and sugar, and then, one at a time, add each egg. Slowly add sour cream, cornstarch, vanilla extract and lemon zest. Remove the mixture from the food processor and carefully add to pan, on top of crumb "crust."
