Cranberry Orange Cheesecake |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner.Laura Lufkin, Essex, Massachusetts Ingredients:
1 cup finely chopped pecans |
2/3 cup chocolate wafer crumbs |
1/4 cup butter, melted |
3 tablespoons brown sugar |
2 packages (8 ounces each) cream cheese, softened |
2 cartons (8 ounces each) mascarpone cheese |
1-1/4 cups sugar |
2 tablespoons cornstarch |
2 teaspoons orange juice |
1 teaspoon orange extract |
4 eggs, lightly beaten |
3/4 cup whole-berry cranberry sauce |
1/4 cup dried cranberries |
1 tablespoon water |
1/4 cup chocolate ice cream topping, warmed |
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. Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
4. Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
6. Remove 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. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
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