Cranberry Swirl Cheesecake

Summary

Yield
Servings
SourceCooking Light Magazine December 2010 pg 154
Prep time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes

Description

Cranberry Swirl Cheesecake imported from Recipe Import

Ingredients

4 oz
graham crackers
3 T
canola oil
1 1⁄2 c
cranberries
1 1⁄2 c
sugar
1⁄4 c
raspberry liqueur
16 oz
cream cheese
4 oz
fat-free cream cheese
1 c
plain Greek yogurt
2 t
vanilla extract
1⁄8 t
salt
3  
eggs
2  
egg whites
   
cooking spray
3 T
water

Instructions

Preheat oven to 375 degrees.

Wrap outside and bottom of 9-inch springform pan tightly with a double layer of heavy-duty foil.

Spray pan with cooking spray. Place chocolate graham crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375 for 8 minutes; cool on rack.

Reduce oven temp to 325 degrees.

Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in food processor; process 1 minute or until smooth.

Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust.

Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13x9 inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325 for 50 minutes or until center of cheesecake barely moves when pan is touched.

Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on wire rack. Cover and chill 8 hours.

Notes

If cranberry mixture is too thick, add a tablespoon of water and whirl it around in the food processor.

You can make this in an 8-inch springform pan; it will be very full, so cook over a foil-lined baking sheet. Cook time will be the same.