White Chocolate-cranberry Swirl Cheesecake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
32 ounce: Plain nonfat yogurt, drained overnight
1 cup: Dried cranberries,
1/2 cup: Water,
1/2 cup: Light corn syrup,
3 tbsp: Water,
1 cup: Vanilla wafer crumbs, 24 cookies
1 tbsp: Butter or margarine, melted
Vegetable cooking spray,
2 tbsp: Skim milk,
1 tbsp: Vanilla,
3 ounce: White chocolate, chopped
1 cup: Sugar,
1 cup: Lowfat sour cream,
1/4 cup: Cornstarch,
1/4 tsp: Salt,
8 ounce: Neufchatel cheese,
2: Eggs,
1: Egg white,
Cranberries, for garnish
Fresh mint, for garnish
Directions:
Place a colander in a 2 quart glass measure or bowl. Line colander with 4
layers of cheesecloth, allowing cheesecloth to extend over edge of
container. Spoon nonfat yogurt into colander. Cover loosely with plastic
wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding
liquid; cover and refrigerate.
Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Preheat oven to 350 oF.
Place cranberry mixture and 3 tablespoons water in a food processor or
blender, and process 1 minute or until smooth. Set aside.
Combine crumbs and butter in a small bowl, and stir well. Firmly pack
mixture into bottom of a 9 inch springform pan coated with cooking spray.
Bake at 350 for 10 minutes. Let cool on wire rack.
Combine milk, vanilla, and white chocolate in the top of a double boiler.
Cook over simmering water until white chocolate melts, stirring frequently.
Set mixture aside.
Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel
cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white
chocolate mixture, and beat at medium speed until smooth. Add eggs and egg
white, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared springform pan. Spoon cranberry mixture
in mounds over cheese mixture, and swirl with knife to create a marbled
effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn
oven off, and let cheesecake stand for 1 hour with door closed. Remove from
oven, and cool to room temperature. Cover and chill at least 8 hours.
Garnish, if desired. Yield: 16 servings.
Per serving: 1 FR/V, 200 cal.
Recipe by: Weight Watchers Magazine, December 1996
Posted to MC-Recipe Digest V1 #383 by 4paws@netrax.net (Shermeyer-Gail) on
Jan 21, 1997.
Source from luhu.jp
layers of cheesecloth, allowing cheesecloth to extend over edge of
container. Spoon nonfat yogurt into colander. Cover loosely with plastic
wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding
liquid; cover and refrigerate.
Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Preheat oven to 350 oF.
Place cranberry mixture and 3 tablespoons water in a food processor or
blender, and process 1 minute or until smooth. Set aside.
Combine crumbs and butter in a small bowl, and stir well. Firmly pack
mixture into bottom of a 9 inch springform pan coated with cooking spray.
Bake at 350 for 10 minutes. Let cool on wire rack.
Combine milk, vanilla, and white chocolate in the top of a double boiler.
Cook over simmering water until white chocolate melts, stirring frequently.
Set mixture aside.
Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel
cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white
chocolate mixture, and beat at medium speed until smooth. Add eggs and egg
white, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared springform pan. Spoon cranberry mixture
in mounds over cheese mixture, and swirl with knife to create a marbled
effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn
oven off, and let cheesecake stand for 1 hour with door closed. Remove from
oven, and cool to room temperature. Cover and chill at least 8 hours.
Garnish, if desired. Yield: 16 servings.
Per serving: 1 FR/V, 200 cal.
Recipe by: Weight Watchers Magazine, December 1996
Posted to MC-Recipe Digest V1 #383 by 4paws@netrax.net (Shermeyer-Gail) on
Jan 21, 1997.
Source from luhu.jp