Mallow Cranberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Though cranberries is not one of my favorites, it's like a man - you are either in the mood or you rather shelve them for a spell. Ingredients:
3/4 cup graham cracker crumbs |
1/2 cup finely chopped macadamia nuts |
2 tablespoons sugar |
1/4 cup butter, melted |
1 envelope unflavored gelatin |
1/4 cup cold water |
2 packages (8 ounces each) cream cheese, softened |
1 jar (7 ounces) marshmallow creme |
1 can (14 ounces) whole-berry cranberry sauce |
1 cup heavy whipping cream |
sugared cranberries |
1 package (12 ounces) fresh cranberries |
1 envelope unflavored gelatin |
1/4 cup cold water |
2/3 cup superfine sugar |
Directions:
1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
3. Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
4. Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Yield: 12 servings.
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