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Neuchâtel Cheesecake with Cranberry Sauce

by Livestrong_Recipes  |  Nov 2, 2015

Neuchâtel Cheesecake with Cranberry Sauce
  1. PREP
  2. 10 m
  • COOK
  • 30 m
  • TOTAL
  • 40 m

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

SERVES 8

  • 10 oz Neufchatel Cheese
  • 1/3 cup Coconut Sugar
  • 2 tsp Lemon Juice
  • 1 1/4 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1 Free Range Egg
  • 6 tbsp Free Range 100% Egg Whites
  • 1 organic, ready-to-eat graham cracker pie crust
  • 1 cup Whole Berry Cranberry Sauce

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.