Cranberry-Speckled White Chocolate Cheesecake

Cranberry-Speckled White Chocolate Cheesecake
Photo by Photography: Randy Mayor

Ingredients

  • 2 cups graham cracker crumbs (about 9 cookie sheets)
  • Yogurt cheese:
  • Yogurt cheese:
  • 1 (32-ounce) container plain fat-free yogurt
  • 1 cup sugar
  • Crust:
  • ¼ cup cornstarch
  • + 35 more ingredients
    • 2 tablespoons butter, melted
    • ¼ cup cornstarch
    • Cranberry Jam:
    • 3 tablespoons fresh lemon juice
    • 2 cups graham cracker crumbs (about 9 cookie sheets)
    • 1 cup dried cranberries
    • 1 (8-ounce) block 1/3-less-fat cream cheese
    • ½ cup sugar
    • Cooking spray
    • 1 tablespoon vanilla extract
    • 1 (3.5-ounce) bar premium white chocolate, chopped
    • Cooking spray
    • ¼ teaspoon salt
    • Cranberry Jam:
    • 1 (8-ounce) block 1/3-less-fat cream cheese
    • ¼ teaspoon salt
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons butter, melted
    • 2 large eggs
    • 1 (8-ounce) carton reduced-fat sour cream
    • Filling:
    • 1 (32-ounce) container plain fat-free yogurt
    • Filling:
    • 1 (3.5-ounce) bar premium white chocolate, chopped
    • 2 tablespoons fat-free milk
    • 1/3 cup water
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 2 tablespoons fat-free milk
    • 1 (8-ounce) carton reduced-fat sour cream
    • 1 cup dried cranberries
    • 1/3 cup water
    • ½ cup sugar
    • Crust:
    • 1 cup sugar

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 ...

View full recipe at My Recipes

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