1/4 cup graham wafer crumbs
1 pound low fat cream cheese or ricotta
1 3/4 cups 1% cottage cheese
2/3 cup granulated sugar
2 eggs
1/2 cup light sour cream
1 teaspoon cornstarch
1 teaspoon each vanilla and grated lemon rind
Sauce:
2 cups cranberries
1/2 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch
Sprinkle crumbs over greased 9 inch square baking pan; set aside. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs. Set pan in larger shallow pan; pour in enough hot water to come 1 inch up sides. Bake in 325F oven for 50 to 55 minutes or until tester inserted in center comes out clean. Remove pan from water; let cool on rack. Cover and refrigerate for at least 8 hours or up to 2 days. Sauce: Bring berries orange juice and sugar to boil over medium high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often. Dissolve cornstarch in 1 tablespoon water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. Sauce can be refrigerated for up to 5 days. Top each serving of cheesecake with 1 tablespoon sauce. Makes 12 servings.
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