Cranberry Cheesecake

By Hklbrries

A fine end to a holiday meal. Special holiday meals call for special desserts, and this Cranberry Cheesecake is definitely a grand finale.

This easy dessert combines the tart flavor of fresh cranberries with the luscious, creamy flavor of cheesecake. However, it is also low in fat.

Ingredients

• Crust:
• 11 whole cinnamon graham crackers (1/3 of a box)
• 1 egg, separated
• 1 tbsp butter, melted
• Topping:
• 1 (12 ounce) bag fresh cranberries
• 1 cup water
• 3/4 cup sugar
• 1 tsp grated fresh orange rind
• Cake:
• 2 (8 ounce) blocks lowfat cream cheese
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 egg whites
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1/4 cup of the cranberry topping

Preparation

Step 1

Heat the oven to 325 F. Lightly coat a 10-inch springform pan with nonstick cooking spray. Set aside.

In a food processor or blender, grind the graham crackers to fine crumbs. Add the egg white and butter and mix until the crumbs stick together. (Reserve the egg yolk for later). Press crust across the bottom and about halfway up the sides of the springform pan. Set aside.

In a medium saucepan, combine the cranberries, water, sugar and orange rind. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Set aside and allow to cool.

In a food processor of the bowl of an electric mixer, beat the cream cheese until fluffy and soft. Beat in the vanilla, lemon juice, flour, salt, reserved egg yolk, egg whites and fat-free condensed milk. Scrape down the sides of the bowl frequently. Stir in the 1/4 cup cranberry topping by hand and pour the batter into the prepared crust.

Bake 40 minutes, or until lightly sest. Turn off oven and allow cake to stay in turned-off oven for another 30 minutes. Cool completely. To with remaining cranberry topping before cutting.