I don’t want to get bogged down in the details, but sometime Friday we’ll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you’ll go nuts for this. Stay tuned!
Photo courtesy of USDA |
All recipes written by Gordon Ramsay
I don’t want to get bogged down in the details, but sometime Friday we’ll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you’ll go nuts for this. Stay tuned!
Photo courtesy of USDA |
I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters.
While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true.
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
I’m so excited to share these with you, they turned out even better than I expected!
Skinny Cranberry Swirl Cheesecake Squares
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg
Ingredients
For the Cranberry Sauce:
For the Crust:
For the Cheesecake:
Directions:
Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan. Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined. Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes. Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page