Name: Cheesecake With Cranberry Glaze
Yield: 4 servings
Ingredients: Cooking spray; 1/3 cup gingersnap crumbs (about 6 cookies, finely crushed); 1 (16-ounce) carton fat-free cottage cheese; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 2/3 cup sugar; 1/4 cup all-purpose flour; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2 large eggs; 2 large egg whites; 1 (8-ounce) carton low-fat sour cream

Servings: 4 persons

Cooking spray
1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
1 (16-ounce) carton fat-free cottage cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
2 large egg whites
1 (8-ounce) carton low-fat sour cream

1
Preheat oven to 300u00b0.
2
Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.
3
Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.
4
Pour the cheese mixture into prepared springform pan, and bake at 300u00b0 for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesecake With Cranberry Glaze

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