Cranberry Orange Cheesecake |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 12 |
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One year I wanted to serve something new for Christmas and I came up with this recipe. It has not only turned into a holiday tradition, but my family loves it so much I make it year round using frozen cranberries.Tammy Campbell, Chesapeake, Virginia Ingredients:
1-3/4 cups crushed gingersnap cookies (about 35 cookies) |
1/4 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1/2 cup sour cream |
2 tablespoons orange juice |
2 to 4 teaspoons grated orange peel |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
topping: |
1 package (12 ounces) fresh or frozen cranberries |
1 cup sugar |
1/2 cup water |
2 tablespoons cornstarch |
2 tablespoons cold water |
2 teaspoons grated orange peel |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, orange juice, orange peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 15 minutes. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Remove from the heat. Stir in orange peel; cool to room temperature. Cover and refrigerate overnight.
7. Just before serving, remove sides of springform pan. Spoon cranberry topping over whole cheesecake or individual slices. Yield: 12 servings.
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