Recipes
Since the holidays are here I wanted to share one of my favorite dessert. It’s great for any occassion. I’m not much of a baker, but this recipe is easy to prepare.
Cranberry-Orange Cheesecake
Baking Time: 35 Minutes Oven: 375*F
2/3 Cup crushed chocolate wafer cookies (12 to 13 cookies)
1 1/2 Tsp. finely shredded orange peels
2 Tbsp of melted butter
3 8-oz. packages of reduced-fat cream cheese (softened)
3/4 Cup of sugar
2 Tbsp. of 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 of fresh cranberries coarsely chopped
1. Preheat oven to 375*F. For crust, in a bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of a 9-inch spring form pan; set aside.
2. In a 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. of orange peels until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
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 for 15 minutes. Using a small sharp knife, loosen edges from sides of the pan. Cool for 30 minutes. Remove sides of pan. Let it completely cool down. Then cover and refrigerate at least 4 hours before serving.
Please Enjoy!!
