Cranberry-Speckled White Chocolate Cheesecake
- Yogurt cheese:
- 1 (32-ounce) container plain fat-free yogurt
- Crust:
- 2 cups graham cracker crumbs (about 9 cookie sheets)
- 2 tablespoons butter, melted
- Cooking spray
- Cranberry Jam:
- 1 cup dried cranberries
- 1/2 cup sugar
- 1/3 cup water
- 3 tablespoons fresh lemon juice
- Filling:
- 1 (3.5-ounce) bar premium white chocolate, chopped
- 2 tablespoons fat-free milk
- 1 tablespoon vanilla extract
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 (8-ounce) block 1/3-less-fat cream cheese
- 1 (8-ounce) carton reduced-fat sour cream
- 2 large eggs
- To prepare yogurt cheese, place a colander in a medium bowl. Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
- Preheat oven to 350u0b0.
- To prepare crust, combine cracker crumbs and butter, tossing with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 10 minutes; cool on a wire rack. Reduce oven temperature to 300u0b0.
- To prepare cranberry jam, combine the cranberries, 1/2 cup sugar, water, and juice in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 10 minutes or until cranberries are soft. Remove from heat, and cool slightly. Place cranberry mixture in a food processor; process 2 minutes or until almost smooth. Set aside.
- To prepare filling, place chocolate and milk in the top of a double boiler. Cook over simmering water 5 minutes or until chocolate melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla. Set aside.
- Place yogurt cheese, 1 cup sugar, and next 4 ingredients (1 cup sugar through sour cream) in a large bowl, and beat with a mixer at low speed 1 minute. Beat at medium-high speed 2 minutes or until smooth, scraping bowl occasionally. Beat in chocolate mixture. Add eggs, 1 at a time, beating well after each addition. Scrape bowl, and beat 30 seconds. Fold in cranberry jam. Pour over crust, and smooth top. Loosely cover with aluminum foil.
- Bake at 300u0b0 for 1 hour and 10 minutes. Turn oven off; remove foil. Cool cheesecake in closed oven 1 hour and 15 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
yogurt cheese, yogurt, crust, graham cracker crumbs, butter, cooking spray, cranberries, sugar, water, lemon juice, filling, white chocolate, milk, vanilla, sugar, cornstarch, salt, cream cheese, sour cream, eggs
Taken from www.myrecipes.com/recipe/cranberry-speckled-white-chocolate-cheesecake (may not work)