Cranberry-orange cheesecake
I really love cranberries. I like them dried, fresh, cooked in a sauce or juiced. Knowing that cranberries are the north american counterpart to lemon, meaning that its PH is equivalent, it is no wonder it has so many benefits to health, protecting the urinary tract from bacterial contamination for exemple.
"Sugar! Oooh Sugar! It is sweet right?"
My belly that's got a craving.
That being said, cranberries are sour by themselves.
"Take that, insatiable belly!"
My reason trying to gain control.
It is probably the reason it is so hard to find unsweetened. I had found some of them dried and sweetened with apple juice only, but do tell me if you find it somewhere now. Still, it is best to buy it fresh when we cook, that way we control the sugar content. Also, mixing it with sweet oranges makes it a winner combination.
This lightly sweetened version makes it a good cheat dessert for hypoglycemics that are not too sensitive. It also uses coconut milk instead of milk in an attempt to fool my tastebuds into thinking it's too good to be true.
Cranberry-orange cheesecake, lightly sweetened.
Ingredients:
1/2 c. Honey,
The juice and zest of an orange,
340g fresh cranberries,
1 c. Groung oatmeal,
1 package of light philadelphia cheese,
1 c. Coconut milk,
2 ts. Corn starch,
1/4 c. Melted butter,
2 eggs,
Fresh basil for garnish.
Instructions
Cranberry sauce:
Zest the orange and keep it for later,
Juice the orange,
Heat the honey with the orange juice,
On high heat, add the cranberries,
Stir until the berries start to form a compote,
Let it cool before you add the zest,
Set aside.
Cheescake:
Mix the melted butter with the ground oatmeal,
Form a 1 cm thick bottom of oatmeal in each muffin molds, pressing it with a glass ( greased or layed with paper if not using silicon molds),
In a mixer, combine cheese in cubes with the coconut milk,
Add the Corn starch and whip some more,
Add the eggs and whip until it starts to froth,
Pre-heat the oven at 350F,
Pour the liquid in each muffin molds,
Bake for approximately 30 minutes or until the tops start to turn brown,
Let it cool completely before you refrigerate at least two hours,
When ready to serve, heat the cranberry sauce, pour it on top of the cake and garnish with basil leaves.
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