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Cranberry Cheesecake
Author/Submitted by: Akron Beacon Journal November 26, 1997
Servings: 6
Categories:
Cheesecakes
/
Desserts
Ingredients:
***Crust*** 1/4
cup
butter,
melted
1
tablespoon
sugar 1/2
teaspoon
vanilla 1
dash
salt 1
cup
flour, less 2 tablespoons
***Filling*** 1/2
cup
dried sweetened cranberries 2
tablespoons
Grand Marnier or orange-flavored liqueur 1
lb
cream cheese,
at room temperature
1/4
cup
whipping cream 3/4
cup
sugar 4
eggs,
at room temperature
1
teaspoon
vanilla 1
dash
salt
***Topping*** 2
cups
fresh cranberries 3
tablespoons
Grand Marnier 1/4
cup
sugar,
* see note
1
teaspoon
grated orange rind
Directions:
Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir
in vanilla and salt. Stir in flour 1/4 cup at a time until mixture comes
together in a ball. Pat on bottom and a half inch up the sides of a 7-inch
springform pan. Chill while preparing filling.
Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend
cream cheese, cream and sugar until light. Add eggs, one at a time until
blended. Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in
cranberries and any remaining liqueur. Gently pour filling into prepared
crust. Place springform pan inside slightly larger pan. Add 1 inch water
to outside pan. Bake cheesecake at 300F 1 1/4 hours or until it no longer
quivers. Turn off heat. Let cheesecake rest in oven 30 minutes. Remove
to cool at room temperature 1 hour, then chill 3-4 hours.
Topping: Combine cranberries, Grand Marnier, sugar and grated rind in
medium pan. Cook over medium heat until cranberries burst and mixture is
thick and sauce-like, 15- 20 minutes.
To serve: Top each slice of cheesecake with a dollop of cranberry topping.
*Sauce should be distinctly sweet-tart. Recipe will vary according to
cranberries used. If too tart, add more sugar. If too sweet, add lemon
juice by the teaspoonful.
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