Cranberry Orange Cheesecake
CRUST
1 c Graham crumbs
1 tb Margarine; light, melted
FILLING
2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla
TOPPING
2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch
Combine crust ingredients. Press over bottom of 9-inch springform
pan. Bake at 325 degrees F for 5 minutes. In food processor, blend
cottage cheese until smooth. Add cream cheese and process until
smooth. Add remaining filling ingredients; process until smooth.
Pour into pan. Bake at 325 degrees F for 50 to 60 minutes or until
almost set in centre. Run knife around edge of cake to loosen 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. |