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Cranberry Feta Cheesecake

“I modified a cheese spread into a cheesecake by lightening the filling with part skim ricotta, crushed cranberry and orange and other ingredients,” shares Josephine Piro from Easton, Pennsylvania.

24-30 ServingsPrep: 25 min. Bake: 30 min. + chilling

Ingredients

7 crisp sesame breadsticks, crushed (about 2/3 cup)
3 tablespoons butter, melted
1 cup ricotta cheese
8 ounces crumbled feta cheese
1/2 cup heavy whipping cream
1 tablespoon cornstarch
1 teaspoon prepared horseradish
2 eggs, lightly beaten
1 carton (12 ounces) cranberry-orange sauce
1/2 cup chopped pecans, toasted
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
Assorted crackers

Directions

In a small bowl, combine breadstick crumbs and butter. Press onto the
bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a
wire rack.
In a large bowl, beat the ricotta, feta and cream until smooth. Add
the cornstarch and horseradish; mix well. Add eggs; beat on low
speed just until combined. Fold in the cranberry-orange sauce,
pecans, thyme and rosemary. Spoon into crust. Place pan on a baking
sheet.

2 of 2

Cranberry Feta Cheesecake (continued)

Directions (continued)

Bake at 350° for 30-35 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer.
Cover and refrigerate overnight. Let cheesecake stand at room
temperature 30 minutes before serving. Serve with crackers. Yield:
24-30 servings.

Nutrition Facts: 1 serving (1 slice) equals 98 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 111 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer