• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

White Chocolate-Cranberry Swirl Cheesecake

  • Recipe Submitted by on

Category: Chocolate, Desserts, Cheesecakes, Cheese

 Ingredients List

  • 32 oz Plain nonfat yogurt, drained
  • -overnight
  • 1 c Dried cranberries
  • 1/2 c Water
  • 1/2 c Light corn syrup
  • 3 tb Water
  • 1 c Vanilla wafer crumbs (24
  • -cookies)
  • 1 tb Butter or margarine, melted
  • Vegetable cooking spray
  • 2 tb Skim milk
  • 1 tb Vanilla
  • 3 oz White chocolate, chopped
  • 1 c Sugar
  • 1 c Lowfat sour cream
  • 1/4 c Cornstarch
  • 1/4 ts Salt
  • 8 oz Neufchatel cheese
  • 2 Eggs
  • 1 Egg white
  • Cranberries, for garnish
  • Fresh mint, for garnish


Place a colander in a 2 quart glass measure or bowl. Line colander with 4
layers of cheesecloth, allowing cheesecloth to extend over edge of
container. Spoon nonfat yogurt into colander. Cover loosely with plastic
wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding
liquid; cover and refrigerate.

Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Preheat oven to 350 oF.

Place cranberry mixture and 3 tablespoons water in a food processor or
blender, and process 1 minute or until smooth. Set aside.

Combine crumbs and butter in a small bowl, and stir well. Firmly pack
mixture into bottom of a 9 inch springform pan coated with cooking spray.
Bake at 350 for 10 minutes. Let cool on wire rack.

Combine milk, vanilla, and white chocolate in the top of a double boiler.
Cook over simmering water until white chocolate melts, stirring frequently.
Set mixture aside.

Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel
cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white
chocolate mixture, and beat at medium speed until smooth. Add eggs and egg
white, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared springform pan. Spoon cranberry mixture
in mounds over cheese mixture, and swirl with knife to create a marbled
effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn
oven off, and let cheesecake stand for 1 hour with door closed. Remove from
oven, and cool to room temperature. Cover and chill at least 8 hours.
Garnish, if desired. Yield: 16 servings.

Per serving: 1 FR/V, 200 cal.

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