Healthy Thanksgiving Dessert Recipe: Cranberry-lime Cheesecake
Believe it or not, thanksgiving is only a few weeks away. It’s a holiday that is close to both our hearts and our stomachs. Well, we wanted to satisfy both the heart and the stomach with this healthy thanksgiving dessert recipe.
We’ve already tried it out, and can testify that this cranberry-lime cheesecake is crazy delicious, and not bad for you either. Dessert is often times the food that can be put on the back burner after a huge meal – that won’t be the case with this vegetarian-friendly recipe. Just make sure to give yourself ample time; this recipe is simple, but it does take some time.
1 tablespoon canola oil
1 cup whole-what graham cracker crumbs
2 8-oz packages of reduced-fat cream cheese (room temperature)
1 cup sugar
2 limes, juiced and zested
4 large eggs
1 15-oz. container part-skim ricotta cheese
½ teaspoon of salt
1 teaspoon vanilla extract
1/3 cup sugar
½ cup water
1 ½ cup fresh cranberries
Small pinch of salt
1 lime, juiced
1 tablespoon, cornstarch
1.Preheat your oven to 325°F. Grab a 9-inch pan and coat it with cooking spray. Then grab some tin foil and wrap the bottom and sides. Meanwhile, put a kettle of water on to boil.
2.Ground up your graham crackers in a bowl, and then add your canola oil. Pour and press into the bottom of your prepared pan.
3.Put your ricotta cheese in a blender, or food processor, until it’s totally smooth. Add the cream cheese and puree until mixed and smooth. Add 2 teaspoons of lime zest, along with 5 tablespoons of lime juice. Then add your sugar, eggs, salt, and vanilla. Process everything until smooth again. Pour everything into your pan with the prepared crust.
4.Now put your pan, with the crust and cheesecake, in a roasting pan. Pour the boiling water from your kettle into the roasting pan until the water comes to about an inch on the sides of the pan.
5.Carefully move the roasting pan to the center of your oven. Bake the cheesecake until it is cooked on the edges, but the center is still slightly jiggly. Aim for around 75-90 minutes.
6.Take out the cheesecake and let it cool in your water bash until the water becomes room temperature. Aim for about 2 hours.
7.Remove the pan from the water bath and take off the foil. Let it cool down in the fridge, uncovered, for at least 3 hours and is quite cold.
8.Now for the topping. Combine your water, sugar, cranberries, and a pinch of salt in a sauce pan. Bring to a boil over medium-high heat. Throw in 2 tablespoons of lime juice mixed with starch, and stir. Let it cook, while frequently stirring, until it thickens, (about 1 minute). Let it cool completely before serving onto the cheesecake.