Cheesecake with
Fresh Cranberry Sauce
MAKES One 9-inch cake PREP TIME
10 min COOK TIME 1 hr
4 ounces gluten-free ginger snaps, ground into crumbs
2 tablespoons unsalted butter, melted
2 packages light cream cheese
½ cup agave nectar
¾ cup plain fat-free Greek yogurt
2 teaspoons vanilla extract
¼ teaspoon salt
3 extra large eggs plus 2 extra large egg whites
Fresh Cranberry Sauce, for serving
1 Preheat the oven to 375°. Wrap the outside of a 9-inch
springform pan with heavy-duty aluminum foil. In a medium
bowl, using a fork, combine the cookie crumbs and melted butter.
Press into the bottom of the pan in an even layer. Bake until the
crust is set, 6 to 8 minutes. Let cool completely. Reduce the oven
temperature to 325°.
2 In a large bowl, using an electric handheld mixer on medium
speed, beat together the cream cheese and agave nectar until
smooth. Beat in the yogurt, vanilla and salt. Add the whole eggs,
one at time, mixing in each one before adding the next. Scrape
down the sides of the bowl as needed. In a small bowl, whip
the egg whites until medium peaks form. Stir one-quarter of
the beaten whites into the cream cheese mixture, then fold in
the remaining beaten egg whites. Slowly pour the cream cheese
mixture into the cooled crust.
3 Set the cheesecake pan into a large baking dish and place
in the oven. Carefully pour hot water into the baking dish until
it reaches halfway up the side of the springform pan. Bake until
the center of the cake barely moves when the pan is touched, 50
minutes to 1 hour. Turn off the oven and let cool for 30 minutes
with the oven door closed.
4 Carefully remove the springform pan from the water
bath. Remove the foil, run an offset spatula between the cake and
the springform pan; let cool completely on a wire rack. Cover and
refrigerate for 6 to 8 hours. To serve, top with cranberry sauce.
