Thursday, December 9, 2010
1 1/2 c Vanilla wafers, crushed
1/4 c Sugar
6 tb Butter; melted
Filling:
1/2 c Whipping cream 1 pk Vanilla powder 1 1/2 lb Cream cheese; room temp. 1 c
Sugar 1 pn Salt
4 lg Eggs
Topping:
12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2 c Cranberry juice concentrate 1/4
c Water Preheat oven to 350 F.
Crust:
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly
butter inside of pan and set aside. Combine cookie crumbs, sugar and butter. Press
mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10
minutes on center rack of preheated oven. Set aside, but do not turn off oven.
Filling
Using electric mixer, blend together all ingredients. Add eggs and mix just until wellcombined.
Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and
leave until thoroughly chilled (at least 6 hours or overnight).
Topping:
Combine all ingredients in heavy medium saucepan. Stir over medium heat until
sugar is dissolved.
Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve
set over a lage bowl, pressing firmly with the back of a spoon to force as much of the
liquid through sieve as possible. Spoon warm topping evenly over cold cake.
Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole
cranberries.
Cheesecake with Cranberry Jewel Topping
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