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Neuchâtel Cheesecake with Cranberry Sauce

Neuchâtel Cheesecake with Cranberry Sauce
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Prep Time: 10 min Serves: 8
Cooking Time: 30 min Yield: 8 slices
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Cranberries contain compounds that are considered to be bacteria-blockers. But you won’t need to tout the potential health benefits of this dessert to get anyone to eat it. Recipe and image courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Preheat the oven to 325°F.
2. Blend together the Neufchâtel, coconut sugar (or turbinado sugar), lemon juice, vanilla extract, and sea salt in a large bowl with electric mixer on medium until smooth. Add the egg and egg whites and blend until smooth. Pour into the crust. Bake until the center is nearly set, about 30 to 35 minutes.
3. Cool in the pan on a rack. Transfer to the refrigerator until well chilled, at least 3 hours (or overnight).
4. Cut the cheesecake into 8 wedges. Transfer each slice onto an individual plate, top with the cranberry sauce (try Livestrong’s Sweet-Tart Cranberry Sauce!), and serve.

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