The hot week is finally coming to a close! In the midst of this most recent heat-wave and with the start of the semester, I just can’t stop thinking that I’m ready for it to be Fall in all of its glory. I’m ready for leather boots, cozy sweaters, hearty soups and warm pies. Being that I am extremely pale, of Irish/Scottish decent and a self-proclaimed “indoor girl”, the Summer is really not that enjoyable. I do love to swim and sandals are awesome, but for me, perfection is a sleeveless dress, cowboy boots and my ten-year-old Gap jean jacket. Is that jacket retro now? Who knows…

Last year I started baking. I began baking out of spite really, which I doubt most people start baking in this way. My super fabulous BFF is an amazing baker. Sometime last year during a conversation about baking, she proclaimed in shock, “You’ve never made a pie?” In her universe, everyone should make pies. And if everyone could make pies as delicious as hers, I’m sure we all would. But anyway, I gave baking a try and I’ve made some tasty muffins, cookies and pies. The highlight of my baking endeavors is pictured in the image above – a cranberry cheesecake. This was a tough recipe – the cranberries had to be reduced and chilled in a very specific way. Plus, cheesecake (and this is a low fat version which can always mean disaster) really requires that you pay close attention to baking times. This was tough for me, because I tend to try to rush things once they’re underway. But I took my time and this was such a delicious treat if I do say so myself. I did cheat a little bit and used a pre-made crust.

Below is the recipe so you can make this tasty treat yourself once it gets cool enough to heat up the kitchen! So hurry up Fall, we’re ready for you.

The Recipe

Filling:
Pie crust (make it yourself or buy one at the store, I recommend a graham cracker crust)
8 ounces light cream cheese
8 ounces fat-free cream cheese
2 cups fat-free vanilla yogurt
1 cup fat-free cottage cheese
2 large eggs
2 egg whites
1 cup sugar
2 teaspoons vanilla extract

Topping:
1 (16-ounce) can whole cranberry sauce
3 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon grated orange zest

1. Preheat oven to 350 degrees (F).

2. In a food processor, blend both cream cheeses, the yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar and vanilla extract and pulse until just blended. Pour the mixture into the pan with your pre-made or pre-bought pie crust. Place in the center of the oven.

3. Reduce the heat to 325 degrees and bake until the cheesecake is almost set but still jiggles a bit when shaken, 70-75 minutes.  Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill at least 3 hours.

4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon and nutmeg. Bring to a boil, stirring often; cook 1 minute.  Dissolve the cornstarch in the water and stir into the saucepan; return to a boil and cook until mixture is thickened, 1 minute longer.  Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator at least 1 hour.

5. Spread the cranberry mixture over top of the cheesecake just before serving or after the cheesecake is well chilled.

What is Foto Friday? I post a photograph every Friday.  Let me know what you think!