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Cranberry Cheesecake

Author/Submitted by: Akron Beacon Journal November 26, 1997
Servings: 6
Categories: Cheesecakes / Desserts

1/4  cup  butter, melted
1  tablespoon  sugar
1/2  teaspoon  vanilla
1  dash  salt
1  cup  flour, less 2 tablespoons
1/2  cup  dried sweetened cranberries
2  tablespoons  Grand Marnier or orange-flavored liqueur
1  lb  cream cheese, at room temperature
1/4  cup  whipping cream
3/4  cup  sugar
4    eggs, at room temperature
1  teaspoon  vanilla
1  dash  salt
2  cups  fresh cranberries
3  tablespoons  Grand Marnier
1/4  cup  sugar, * see note
1  teaspoon  grated orange rind

Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in vanilla and salt. Stir in flour 1/4 cup at a time until mixture comes together in a ball. Pat on bottom and a half inch up the sides of a 7-inch springform pan. Chill while preparing filling. Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream cheese, cream and sugar until light. Add eggs, one at a time until blended. Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries and any remaining liqueur. Gently pour filling into prepared crust. Place springform pan inside slightly larger pan. Add 1 inch water to outside pan. Bake cheesecake at 300F 1 1/4 hours or until it no longer quivers. Turn off heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room temperature 1 hour, then chill 3-4 hours. Topping: Combine cranberries, Grand Marnier, sugar and grated rind in medium pan. Cook over medium heat until cranberries burst and mixture is thick and sauce-like, 15- 20 minutes. To serve: Top each slice of cheesecake with a dollop of cranberry topping. *Sauce should be distinctly sweet-tart. Recipe will vary according to cranberries used. If too tart, add more sugar. If too sweet, add lemon juice by the teaspoonful.

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