Ribbon-of-Cranberry Cheesecake
Prep: 40 minutes
Bake: 45 minutes
Cool: 1 and 3/4 hours
Chill: 4 hours
Makes: 16 servings
Oven: 375
INGREDIENTS:
1 and 1/2 cups finely crushed vanilla wafers
6 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
2 cups cranberries
1 cup orange juice
1 cup cottage cheese
2 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
2 teaspoons finely shredded orange peel
1. For crust, combine vanilla wafers and butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set aside.
2. For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.
3. Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the pureed sauce aside. Wash the blender or container or food processor bowl.
4. For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour, and vanilla. Beat with an electric mixer until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in orange peel.
5. Pour half of the filling (about 2 cups) into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully spoon on the remaining filling, covering sauce as much as possible. Place in a shallow baking pan in oven. Bake in a 375 degree oven for 45-50 minutes until center appears nearly set (or firm) when gently shaken.
6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours (up to 3 or 4 days).
7. To serve, top cheesecake with some of the chilled cranberry sauce. Pass remaining sauce.
Notes: We pureed extra of the cranberry sauce and poured that over the cheesecake instead of the un-pureed stuff. The un-pureed stuff didn't look very decorative. Also, be very sure to put the springform pan atop a shallow baking pan. There was a lot of melted butter on the baking pan when we pulled our cheesecake out of the oven.
Altogether, this cheesecake is fabulous.
Prep: 40 minutes
Bake: 45 minutes
Cool: 1 and 3/4 hours
Chill: 4 hours
Makes: 16 servings
Oven: 375
INGREDIENTS:
1 and 1/2 cups finely crushed vanilla wafers
6 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
2 cups cranberries
1 cup orange juice
1 cup cottage cheese
2 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
2 teaspoons finely shredded orange peel
1. For crust, combine vanilla wafers and butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set aside.
2. For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.
3. Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the pureed sauce aside. Wash the blender or container or food processor bowl.
4. For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour, and vanilla. Beat with an electric mixer until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in orange peel.
5. Pour half of the filling (about 2 cups) into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully spoon on the remaining filling, covering sauce as much as possible. Place in a shallow baking pan in oven. Bake in a 375 degree oven for 45-50 minutes until center appears nearly set (or firm) when gently shaken.
6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours (up to 3 or 4 days).
7. To serve, top cheesecake with some of the chilled cranberry sauce. Pass remaining sauce.
Notes: We pureed extra of the cranberry sauce and poured that over the cheesecake instead of the un-pureed stuff. The un-pureed stuff didn't look very decorative. Also, be very sure to put the springform pan atop a shallow baking pan. There was a lot of melted butter on the baking pan when we pulled our cheesecake out of the oven.
Altogether, this cheesecake is fabulous.
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