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Holiday Cheesecake


  • 1 cup reduced-fat cinnamon graham cracker crumbs (about 5 whole crackers)
  • 2 tablespoons reduced-fat butter, melted
  • 1 package (12 ounces) fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/4 cup water


In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool.

In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. Yield: 16 servings.

Peach Melba

Preparation Time :  10 minutes
Serves : 1


  • Canned Peach - 8 slices
  • Vanilla Ice-Cream - 2 scoops
  • To Garnish :-
  • Strawberries
  • Mint Springs - a few


In a non-stick pan, put some sugar syrup from the can. Place the peach in it.Valentine Recipe - Peach Melba Cook for a minute or two. Now take a glass and arrange the peach halves upside down. Put the ice cream scoop over it. Garnish it with berries and mint springs Serve immediately.

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