One bite of this light and airy cranberry-lime cheesecake recipe and it will become your go-to recipe for dessert. Part-skim ricotta cheese adds a delicate texture and stands in for some of the higher-fat cream cheese. Be sure to use a large, wide piece of heavy-duty foil to wrap the pan--the foil helps prevent water from seeping into the cake as it bakes. Source: EatingWell Magazine, November/December 2013

Carolyn Malcoun
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Ingredients

Cheesecake

Topping

Directions

  • To prepare cheesecake: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with a large piece of heavy-duty foil. Put a kettle of water on to boil for the water bath.

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  • Combine graham cracker crumbs and oil in a small bowl. Press into the bottom of the prepared pan.

  • Process ricotta in a food processor (or blender) until smooth. Add cream cheese and puree until smooth. Add 2 teaspoons of the lime zest, 5 tablespoons of the lime juice, eggs, 1 cup sugar, vanilla and 1/2 teaspoon salt; process until smooth. Scrape into the prepared crust.

  • Place the cheesecake in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the center of the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.

  • Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 2 hours.

  • Remove the pan from the water bath. Remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours.

  • To prepare topping: Combine cranberries, water, 1/3 cup sugar and pinch of salt in a medium nonreactive saucepan (see Tips). Bring to a boil over medium-high heat. Combine 2 tablespoons lime juice and cornstarch; stir into the pan. Cook, stirring, until thickened, about 1 minute. Let cool completely before spooning onto the cheesecake.

Tips

Make Ahead Tip: Prepare through Step 6, tightly wrap the cold cheesecake and refrigerate for up to 1 day. Hold topping at room temperature for up to 4 hours or cover and refrigerate for up to 1 day.

Equipment: 9-inch springform pan, heavy-duty foil

Tips: Make your own graham cracker crumbs, pulse graham crackers in a food processor or place in a sealable plastic bag and crush with a rolling pin. You'll need 6 to 7 graham crackers to make 1 cup of crumbs.

Be sure to use a nonreactive pan baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

319 calories; 15.2 g total fat; 101 mg cholesterol; 338 mg sodium. 36 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2017
I almost cried when I finished this cheesecake it came out looking so beautiful. The taste was great also I wasn't sure I could make it but I did and I was so proud. Read More
Rating: 5 stars
11/30/2014
The only dessert to get completely eaten this Thanksgiving! Like a previous reviewer I used gluten-free ginger snaps for the crust since we have a bunch of gluten-free diners in my family. I made sure to double wrap my springform pan with heavy-duty foil and had no issues with water seeping into the crust. The cheesecake was wonderfully smooth and creamy. No one could tell that I'd used low fat cream cheese and ff ricotta. I also got raves about the cranberry topping. Everyone liked that it wasn't super-sweet and let the tang of the cranberries shine through. We had multiple desserts on our Thanksgiving table and this dessert was the only one to get completely eaten. It's a definite keeper in my recipe file! Pros: Delicious not too sweet Cons: Need to plan ahead as it takes time Read More
Rating: 3 stars
11/30/2013
Great Make Ahead Dessert More Tart Less Sweet I prefer less sweet desserts and love cheesecake so I thought this would be a great addition to the Thanksgiving menu. I baked this three days ahead and made my crust from gluten free ginger snaps since I liked the taste and thought the profile would go well with the lime. That was the only downfall of this dessert -- water got into my springform pan even though I used heavy aluminum foil and took my normal precautions. When I removed the foil I saw water but was not sure if it penetrated the pan. I found out it did when I removed it from the pan Thanksgiving morning. Next time I will use a ground nut crust and double the foil since the nut crust will hold up better to a water intrusion. Mixing all the ingredients in the blender was simple. I left the cake in the oven for one hour after baking to avoid cracking and then chilled it in the springform pan until Thanksgiving morning. I made the cranberry lime compote ahead of time as well. It was very congealed after refrigeration so I put it in the warm oven after the turkey was removed. I will use half the amount of cornstarch next time I make this. Overall it was very good there is none left and I will make another cheesecake and freeze it this week. I freeze my cheesecakes in the pans then remove when they are rock hard and rewrap. Pros: Can be Frozen Easy to Make Cons: Water Baths Can Be Unpredictable Read More
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Rating: 5 stars
11/29/2013
Hit at the dessert table! I was nervous as this is was the first cheesecake I've ever made and was bringing it share at Thanksgiving. First I was happy at how easy the recipe came together then I tasted it: delicious. I got rave reviews and it was a beautiful dessert! Read More