luvcookin posted 12-17-98 8:27 PM
CHEESECAKE WITH CRANBERRY GLAZE
The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled.
Cooking spray
1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
1 (16-ounce) carton fat-free cottage cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2/3 cup sugar
¼ cup all-purpose flour
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
2 large egg whites
1 (8-ounce) carton low-fat sour cream
Cranberry Glaze
1. Preheat oven to 300°.
2. Coat bottom of a 9-inch springfoam pan with cooking spray; sprinkle with cookie crumbs.
3. Place cheeses in a food processor, process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.
4. Pour the cheese mixture into prepared springfoam pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.
Cranberry Glaze:
½ cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
1. Combine sugar and cornstarch in a medium saucepan; stir in cranberries and water. Bring to a boil over
medium-high heat, and cook 5 minutes or until cranberries pop. Cool. Yield: 1 ½ cups (serving size: 2
tablespoons).