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Cheesecake with Cranberry Jewel Topping

 

85

Yield

10

servings

Prep

10

min

Cook

1

hrs

Ready

7

hrs

Trans-fat Free
 

Ingredients

1 ½ cups vanilla wafers
crushed
*
¼ cup sugar
6 tablespoons butter
melted

Filling
*
½ cup heavy whipping cream
1 each vanilla extract
powder, packaged
*
1 ½ pounds cream cheese
room temperature
1 cup sugar
1 x salt
to taste
*
4 large eggs

Topping
*
12 ounces cranberries
fresh, or frozen
¾ cup sugar
½ cup cranberry juice
concentrated
¼ cup water

Directions

Preheat oven to 350℉ (180℃).

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 well-combined.

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 large 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 53362% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 283mg 12%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 2%
Sugars g
Protein 16g
Vitamin A 28% Vitamin C 5%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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