This cheesecake drizzled with fresh cranberry sauce makes a showstopping addition to any holiday dessert table—and it’s healthier than it looks.
You may think cheesecake has horns and carries a pitchfork (and it kind of does…), but this healthier recipe makes lots of smart substitutions—like fat-free Greek yogurt for sour cream and agave for white sugar—and as a result, it packs way less calories, fat, and cholesterol. And the crust is made from crushed ginger snaps (so easy!), which gives it holiday flavor and flair.
Cheesecake with Fresh Cranberry Sauce
Makes: One 9-inch cake—Prep time: 10 min—Cook time: 1 hr
4 ounces gluten-free ginger snaps, ground into crumbs
2 tablespoons unsalted butter, melted
2 packages light cream cheese
1⁄2 cup agave nectar
3⁄4 cup plain fat-free Greek yogurt
2 teaspoons vanilla extract
1⁄4 teaspoon salt
3 extra large eggs plus
2 extra large egg whites
Fresh Cranberry Sauce, for serving
1. Preheat the oven to 375°. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. In a medium bowl, using a fork, combine the cookie crumbs and melted butter. Press into the bottom of the pan in an even layer. Bake until the crust is set, 6 to 8 minutes. Let cool completely. Reduce the oven temperature to 325°.
2. In a large bowl, using an electric handheld mixer on medium speed, beat together the cream cheese and agave nectar until smooth. Beat in the yogurt, vanilla and salt. Add the whole eggs, one at time, mixing in each one before adding the next. Scrape down the sides of the bowl as needed. In a small bowl, whip the egg whites until medium peaks form. Stir one-quarter of the beaten whites into the cream cheese mixture, then fold in the remaining beaten egg whites. Slowly pour the cream cheese mixture into the cooled crust.
3. Set the cheesecake pan into a large baking dish and place in the oven. Carefully pour hot water into the baking dish until it reaches halfway up the side of the springform pan. Bake until the center of the cake barely moves when the pan is touched, 50 minutes to 1 hour. Turn off the oven and let cool for 30 minutes with the oven door closed.
4. Carefully remove the springform pan from the water bath. Remove the foil, run an offset spatula between the cake and the springform pan; let cool completely on a wire rack. Cover and refrigerate for 6 to 8 hours. To serve, top with cranberry sauce.
1 Slice: CALORIES 289; FAT 16.2 g (sat 8.7 g, mono 4.4 g, poly 0.7 g); PROTEIN 8.9 g; CARBS 26.8 g; FIBER 1.4 g; CHOLEST 105.1 mg; IRON 0.7 mg; SODIUM 330 mg; CALCIUM 62 mg
Fresh Cranberry Sauce
Recipe adapted from The Intolerant Gourmet, by Barbara Kafka (2011, Artisan Books).
2 cups fresh cranberries
3/4 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon alcohol-free liquid stevia
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
In a heavy-bottomed saucepan over medium-high heat, combine the cranberries, apple juice concentrate, 1/2 cup water, stevia, cinnamon and ginger and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the berries have cooked down and the sauce is jellylike. Thin with more water if necessary. Transfer to a canning jar, seal and refrigerate. Once open, the sauce will keep for up to two weeks.
1 Serving (1/4 cup): CALORIES 40; FAT 0.0 g (sat 0.0 g, mono 0.0 g, poly 0.0 g); PROTEIN 0.1 g; CARBS 10.0 g; FIBER 1.5 g; CHOLEST 0.0 mg; IRON 0.3 mg; SODIUM 1 mg; CALCIUM 4 mg
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