How To make Cranberry Ribbon Cheesecake
CRUST:
1 1/2 c Finely crushed chocolate
. creme-fllled sandwich . cookies (15 cookies) 2 tb Margarine or butter, melted
CRANBERRY SAUCE:
1 c Sugar
2 tb Cornstarch
1 1/2 c Fresh or frozen cranberries
1 c Cranberry juice cocktail
CHEESECAKE:
1 c Sugar
3 pk Cream cheese, (8-oz),
. softened 4 Eggs
1 1/2 c Dairy sour cream
2 ts Grated orange peel
Heat oven to 350?F. Grease 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside. In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool. In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well. Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan. Bake at 350?F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight. Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in refrigerator. 16 servings. HIGH ALTITUDE - Above 3500 Feet: No change.
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A beautiful sweet and tart holiday dessert
Ingredients:
Purchased or homemade shortbread cookies, crumbled
1 (16-ounce) can jellied cranberry sauce, sliced into 1/2-inch thick rounds
1 (8-ounce) package cream cheese, softened
1 cup chilled heavy whipping cream
1/2 cup powdered sugar
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon grated orange zest
Pecan halves for garnish
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1 bag (12 oz) Cranberries
3 Eggs
2 Cups of Sugar
3/4 Cup of Butter (softened)
1 tsp Vanilla Extract
2 Cups of All-Purpose Flour*
Preheat oven to 350˚. Beat eggs and sugar together for 5-7 minutes till thickened and doubled size. It should form a ribbon when the beaters are lifted from the bowl. Add vanilla and butter. Mix 2-3 minutes. Add flour and mix until just combined. Stir cranberries and mix.
Spread in a buttered 9x13 pan and bake for 40-50 minutes or until lightly brown.
*Gluten-free substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 tsp Xanthan Gum rather than all purpose flour.
#kitchenaidmixer #easyrecipe #foodie #christmas #baking #nationalcakeday
Cranberry Tart Recipe - Recipe link in description
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