- Yield: 8 to 10 servings
This cheesecake freezes well, so if freezing, spread with the Cranberry Topping just before serving.
- 1/2cup graham cracker crumbs
- 1tablespoon margarine, softened
- 1 (8-ounce) package light cream cheese, softened
- 1 (8-ounce) container part-skim ricotta cheese
- 1/2cup sugar
- 1/2teaspoon almond extract
- 3large egg whites
- Cranberry Topping (recipe follows)
- Cranberry Topping:
- 1 (16-ounce) can whole berry cranberry sauce
- 1/4cup sugar
- 1tablespoon cornstarch
- 1/4cup water
- Preheat the oven to 350F. Coat a 9-inch pie plate with nonstick cooking spray.
- To prepare the cheesecake: In a small bowl, combine graham cracker crumbs and margarine. Pat mixture into the bottom of a pie plate.
- In a mixing bowl, combine cream cheese and ricotta until well blended. Add sugar and almond extract, mixing well.
- In another mixing bowl, beat egg whites until soft peaks form. Fold egg whites gradually into cheese mixture until well combined.
- Pour half of batter into pie shell. Spread with 3/4 cup of the Cranberry Topping and cover with remaining cheesecake batter. Bake 40 to 45 minutes, until set. Remove from oven and let cool on a rack. When cool, spread with remaining Cranberry Topping. Refrigerated until chilled, about 2 hours. The cheesecake will keep, covered, in the refrigerator up to a week.
- To prepare the topping: In a medium saucepan, cook cranberry sauce and sugar over medium-low heat until the sugar is dissolved and mixture is bubbly. In a small bowl, combine cornstarch and water; add to saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Refrigerate until lukewarm, about 15 to 20 minutes, stirring from time to time. Remove 3/4 cup cranberry topping for inside of cheesecake. Refrigerate remaining topping until well chilled.
Nutritional Info *per serving
- Calories 239
- Fat 6.4g
- Saturated Fat 3.8g
- Cholesterol 18mg
- Sodium 203mg