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
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
2 large egg whites
1 (8-ounce) carton low-fat sour cream
Cranberry Glaze
Preheat oven to 300°. Coat bottom of a 9-inch springfoam pan with cooking spray; sprinkle with cookie crumbs.
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.
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.
Yield: 12 servings (serving size: 1 wedge and 2 tablespoons glaze).
Calories 226 (29% from fat); Fat 7.4g (sat 4.1g, mono 2.3g, poly 0.5g); Protein 9.8g;
Carb 29.6g; Fiber 0.3g; Chol 61 mg; Iron 0.5mg; Sodium 254mg; Calc 74mg
Cranberry Glaze:
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
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 1/2 cups (serving size: 2 tablespoons).