Instead of using a basic cheesecake recipe, try this easy cheesecake recipe topped with fruit for a healthier dessert. This video shows how to bake a healthy cranberry-lime cheesecake that’s full of flavor but with less fat than traditional recipes.
Lightened with ricotta and reduced-fat cream cheese. This Cranberry-Lime Cheesecake is smooth and bursting with flavor. Coat a springform pan with removable bottom with cooking spread. Tightly wrap the outside of the pan's bottom and sides with a large piece of heavy-duty foil, to help keep the water bath from leaking into the cake. Combine 1 cup Graham cracker crumbs and 1 tablespoon Canola oil which has less saturated fat than butter. Press into the bottom of the prepared pan to make the crust. Makes 1 15-ounce container of ricotta in a food processor. Add 2 8-ounce packages reduced-fat cream cheese and puree until smooth. Add 1 cup sugar, 4 eggs, 1 teaspoon vanilla, 2 teaspoons lime zest, 5 tablespoons lime juice, and 1/2 teaspoon salt; process until smooth and pour into the prepared crust. Place the cheesecake in a roasting pan and pour enough boiling water into the pan to come 1 inch up the side of the springform pan to create a hot water bath for the cheesecake. Carefully transfer to the center of the oven. Bake the cheesecake at 325°F until it set around the edges, but the center still jiggles slightly, 1 1/4 to 1 1/2 hours. After the cheesecake is cooked, let it cool in the water bath until the water is room temperature. Then remove the pan from the water bath and remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours. While the cheesecake is chilling, make the topping by combining 1 1/2 cups cranberries, 1/3 cup sugar, 1/2 cup water, lime zest, and a pinch of salt. Bring to a boil. Combine 2 tablespoons lime juice and 1 tablespoon cornstarch and stir into the pan. Cook until thickened. Let cool completely then spoon over the cheesecake. Find this recipe and more healthy recipes on eatingwell.com