Cranberry-Orange Cheesecake
Maria
ingredients
- 2/3 cup crushed chocolate wafer cookies (12 to 13 cookies)
- 1 1/2 tsp. finely shredded orange peel, divided
- 2 Tbsp. butter, melted
- 3 8-oz. pkgs. reduced-fat cream cheese (Neufchatel), softened
- 3/4 cup sugar
- 2 Tbsp. all-purpose flour
- 3 eggs, lightly beaten
- 1/3 cup snipped dried cranberries
- 1/4 cup low-calorie cranberry juice or fat-free milk
- 1/2 cup fresh cranberries, coarsely chopped
directions
- 1
1. Preheat oven to 375 degrees F. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
- 2
2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
- 3
3. Bake 35 to 40 minutes or until a 2-1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Source: Maria
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