White Chocolate-Cranberry Swirl Cheesecake
Author/Submitted by: Weight Watchers Magazine, December 1996
plain nonfat yogurt,
light corn syrup
vanilla wafer crumbs,
butter or margarine,
vegetable cooking spray
lowfat sour cream
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 350F.
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.
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.