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White Chocolate-Cranberry Swirl Cheesecake

Author/Submitted by: Weight Watchers Magazine, December 1996
Servings: 16
Categories: Cheesecakes / Chocolate / Desserts / Low-Fat/Low-Cal

Ingredients:
32  ounces  plain nonfat yogurt, drained overnight
1  cup  dried cranberries
1/2  cup  water
1/2  cup  light corn syrup
3  tablespoons  water
1  cup  vanilla wafer crumbs, (24 cookies)
1  tablespoon  butter or margarine, melted
    vegetable cooking spray
2  tablespoons  skim milk
1  tablespoon  vanilla
3  ounces  white chocolate, chopped
1  cup  sugar
1  cup  lowfat sour cream
1/4  cup  cornstarch
1/4  teaspoon  salt
8  ounces  Neufchatel cheese
2    eggs
1    egg white
    cranberries, for garnish
    fresh mint, for garnish

Directions:
1. 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.

2. Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

3. Preheat oven to 350F.

4. Place cranberry mixture and 3 tablespoons water in a food processor or blender, and process 1 minute or until smooth. Set aside.

5. 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.

6. 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.

7. 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.

8. 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.


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