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Cranberry Cheesecake

Kitchen Tested

This is a holiday treat with the combination of cranberries and cheesecake.

This cheesecake freezes well, so if freezing, spread with the Cranberry Topping just before serving.

Cheesecake:: 1/2 cup graham cracker crumbs; 1 tablespoon margarine, softened; 1 (8-ounce) package light cream cheese, softened; 1 (8-ounce) container part-skim ricotta cheese; 1/2 cup sugar; 1/2 teaspoon almond extract; 3 large egg whites; Cranberry Topping (recipe follows)
Cranberry Topping:: 1 (16-ounce) can whole berry cranberry sauce; 1/4 cup sugar; 1 tablespoon cornstarch; 1/4 cup 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.

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