“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
- 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
- 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
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cranberry Feta Cheesecake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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?"