Cranberry Feta Cheesecake Recipe

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Cranberry Feta Cheesecake Recipe
Cranberry Feta Cheesecake Recipe photo by Taste of Home
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Cranberry Feta Cheesecake Recipe

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“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.
Recommended: Top 10 Cheese Balls
MAKES:
24-30 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling
MAKES:
24-30 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Cranberry Feta Cheesecake in Taste of Home December/January 2006, p60

Nutritional Facts

1 slice: 98 calories, 7g fat (3g saturated fat), 30mg cholesterol, 111mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers. Yield: 24-30 servings.
Originally published as Cranberry Feta Cheesecake in Taste of Home December/January 2006, p60

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MY REVIEW
mariasj0615 User ID: 5660849 206921
Reviewed Nov. 2, 2012

"I would love to make this for my holiday table but am not sure what cranberry orange sauce is. Is it a relish or a liquid of some kind?"

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