Light Cranberry Cheesecake

• 14 cup graham wafer crumbs
• 1 lb low-fat cream cheese or 1 lb ricotta cheese
• 1 34 cups 1% fat cottage cheese
• 23 cup granulated sugar
• 2 eggs
• 12 cup light sour cream
• 1 teaspoon cornstarch
• 1 teaspoon vanilla
• 1 teaspoon grated lemon rind
• 2 cups cranberries
• 12 cup orange juice
• 13 cup granulated sugar
• 2 teaspoons cornstarch

1. Sprinkle crumbs over greased 9-inch (2.5 L) square baking pan; set aside.
2. In food processor, blend cheeses and sugar.
3. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind.
4. Pour over crumbs.
5. Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up sides.
6. Bake in 325 F (160 C) oven for 50 to 55 minutes or until tester inserted in centre comes out clean.
7. Remove pan from water; let cool on rack.
8. Cover and refrigerate for at least 8 hours or up to 2 days.
9. Sauce: Bring berries, orange juice and sugar to boil over medium-high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often.
10. Dissolve cornstarch in 1 tbsp water; whisk into sauce and cook, whisking, for 2 minutes or until thickened.
11. (Sauce can be refrigerated for up to 5 days.)
12. Top each serving of cheesecake with 1 tbsp sauce.

graham wafer crumbs, lowfat cream cheese, cottage cheese, sugar, eggs, light sour cream, cornstarch, vanilla, lemon rind, cranberries, orange juice, sugar, cornstarch

Taken from www.food.com/recipe/light-cranberry-cheesecake-195112 (may not work)