Rating: 4.4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2013

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
7 hrs
Servings:
12
Servings:
12
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Ingredients

Cheesecake
Topping

Directions

Instructions Checklist
  • 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; protein 10.3g; carbohydrates 36g; dietary fiber 1g; sugars 26.8g; fat 15.2g; saturated fat 7.3g; cholesterol 101mg; vitamin a iu 556.2IU; vitamin c 4.7mg; folate 32.2mcg; calcium 160.6mg; iron 0.9mg; magnesium 16.6mg; potassium 163.9mg; sodium 338.5mg; thiamin 0.1mg; added sugar 25g.
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