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Ingredientes
- 1 c. dry cranberries
- 2 c. graham cracker crumbs
- 1/2 c. butter melted
- 1 1/4 c. sugar
- 2 Tbsp. sugar
- 2 lb cream cheese room temperature
- 1/2 c. undiluted frzn orange juice concentrate thawed
- 1 Tbsp. orange zest grated
- 2 Tbsp. orange flavored liqueur
- 5 whl Large eggs
- 2 c. lowfat sour cream
Direcciones
- Place the dry cranberries in a small heavy saucepan and add in water to cover; bring to a simmer. Cook the cranberries till plump and soft (about 4 min). Cold; drain.
- Preheat oven to 350 F. In a bowl, combine th crumbs, melted butter, and 1/4 c. of sugar. Mix well. Press the crumbs over the bottom and 2" up the sides of a 10" springform pan. Bake till just golden brown (about 12 min). Cold on rack; leave the oven on set at 350 F.
- In an electric mixer bowl, with the mixer on medium speed, beat together the cream cheese and 1 c. sugar till smooth. Beat in the orange juice concentrate, orange zest, and liqueur till well mixed. Add in the Large eggs, one at a time, beating well after each addition. Mix in the liquid removed, cranberries. Spread the cream cheese mix into the cooled crust. Bake on middle rack of oven till the cheesecake is just set when pan is gently shaken (about 1 hour). Cold slightly on rack. Leave oven on.
- In small bowl, stir together the lowfat sour cream and 2 Tbsp. sugar. Pour over cheesecake top and bake till lowfat sour cream is set (about 5 min). Remove; cold on rack. cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 12 servings | |
| Calories 709 | |
| Calories from Fat 416 | 59% |
| Total Fat 47.14g | 59% |
| Saturated Fat 25.11g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 617mg | 26% |
| Potassium 349mg | 10% |
| Total Carbs 63.17g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 40.85g | 27% |
| Protein 11.03g | 18% |
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