1. In a 9-inch cheesecake pan with
removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter.
Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350° regular or
convection oven until slightly browner, 8 to 10 minutes.
3. In a 1- to 1 1/2-quart pan, mix
gelatin with 2 tablespoons cold water; let stand until softened, about 1
minute. Stir over medium heat until gelatin is dissolved, about 45 seconds.
Remove from heat and stir in liqueur and vanilla.
4. In a large bowl, with a mixer on
medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in
eggs, one at a time, until smoothly blended. Pour mixture into hot or cool
crust.
5. Bake cheesecake in a 325° regular or
300° convection oven until center jiggles only slightly when pan is gently
shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then
chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and
chill up to 1 day.
6. Just before serving, lightly blot any
moisture from surface of cake with a paper towel. Spread cranberry sauce
evenly over cake. Remove pan rim and cut cake into wedges.
Per serving with yogurt cheese: 259 cal.,
15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g
fiber); 116 mg sodium; 77 mg chol.
Per serving with cream cheese: 419 cal., 52%
(216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g
fiber); 251 mg sodium; 138 mg chol.
Baked Cranberry-Orange Sauce (if
rushed for time, use canned cranberry jelly instead of making this recipe)
PREP AND COOK TIME: About 1 1/4 hours
MAKES: About 2 cups; 8 to 12 servings
1.
Sort 1 package (12 oz.) fresh or thawed frozen cranberries,
discarding any bruised or decayed fruit. Rinse and drain berries.
2. In
an 8- or 9-inch square baking dish, mix cranberries, 1 1/4 cups sugar,
1/2 cup orange-flavor liqueur (or orange juice), and 1 teaspoon grated
orange peel.
3.
Bake, uncovered, in a 350° regular or convection oven, stirring occasionally,
until berries are tender when pierced and juices are syrupy, about 1 hour.
Serve warm or cool.
Per 1.4 cup: 160 cal., 0.6% (0.9 cal.) from fat;
0.2 g protein; 0.1 g fat (0 g sat.); 41 g carbo (1.5 g fiber); 0.7 mg sodium;
0 mg chol.
NOTES:
For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24
hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat
in the liqueur and vanilla until smooth, then beat in eggs
