Cranberry Swirl Cheesecake
The recipe Cranberry Swirl Cheesecake can be made in about 2 hours and 15 minutes. One portion of this dish contains approximately 8g of protein, 15g of fat, and a total of 295 calories. This recipe serves 12 and costs $1.23 per serving. 55 people have made this recipe and would make it again. If you have canolan oil, water, cream cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Culinary Covers. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so great. If you like this recipe, take a look at these similar recipes: Cranberry Swirl Cheesecake, Cranberry Swirl Cheesecake, and Cranberry Swirl Cheesecake.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 90 minutes
Ingredients:
3 tablespoons canola oil
1/4 cup Chambord (raspberry liqueur)
1 1/2 cups fresh cranberries
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
2 large egg whites
3 large eggs
4 ounces chocolate graham crackers
1 cup plain fat-free Greek yogurt
2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
1/8 teaspoon salt
1 cup sugar
2 teaspoons vanilla extract
3 tablespoons water
Equipment:
oven
springform pan
aluminum foil
food processor
frying pan
sauce pan
bowl
knife
baking pan
wire rack
Cooking instruction summary:
1. Preheat oven to 375°.2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.3. Place 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 a rack.4. Reduce oven temperature to 325°.5. 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 a food processor; process 1 minute or until smooth.6. 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.7. 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 13 x 9-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.8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours. Serves 12.
Step by step:
1. Preheat oven to 375°.
2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
3. Place crackers in a food processor; process until finely ground.
4. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray.
5. Bake at 375° for 8 minutes; cool on a rack.
6. Reduce oven temperature to 325°.
7. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes.
8. Place mixture in a food processor; process 1 minute or until smooth.
9. 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.
10. Add whole eggs, 1 at a time, beating well after each addition.
11. 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.
12. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife.
13. Place springform pan in a 13 x 9-inch metal baking pan.
14. Add hot water to pan to a depth of 2 inches.
15. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
16. Turn oven off. Cool cheesecake in closed oven 30 minutes.
17. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
18. Serves 12.
Nutrition Information:
covered percent of daily need
