Serves: 8
Total Calories: 346
1. In blender container combine cranberries, sugar and lemon juice. Cover and blend until smooth.
2. In small mixing bowl beat cheese and vanilla on medium speed of mixer until fluffy. Add cranberry mixture. Beat until combined. Spread in crust. Refrigerate at least 1 hour.
3. Garnish as desired. Store in refrigerator.
This Fresh Cranberry Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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