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Cranberry Ribbon Cheesecake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

1 hrs

Ready

8 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups oreo cookies
chocolate, finely crushed
* Camera
2 tablespoons margarine
or butter, melted
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Cranberry sauce
1 cup sugar
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2 tablespoons cornstarch
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1 ½ cups cranberries
fresh or frozen
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1 cup cranberry juice
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Cheesecake
1 cup sugar
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3 packages cream cheese
softened
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4 large eggs
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1 ½ cups sour cream
dairy
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2 teaspoons orange zest
grated
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Ingredients

Amount Measure Ingredient Features
Crust
355 ml oreo cookies
chocolate, finely crushed
* Camera
3E+1 ml margarine
or butter, melted
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Cranberry sauce
237 ml sugar
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3E+1 ml cornstarch
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355 ml cranberries
fresh or frozen
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237 ml cranberry juice
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Cheesecake
237 ml sugar
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3 packages cream cheese
softened
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4 large eggs
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355 ml sour cream
dairy
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1E+1 ml orange zest
grated
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Directions

Heat oven to 350?F. Grease 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside.

In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool.

In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well.

Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (¾ cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan.

Bake at 350?F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight.

Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in fridge.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 417g (14.7 oz)
Amount per Serving
Calories 98347% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 28g 139%
Trans Fat 0g
Cholesterol 320mg 107%
Sodium 382mg 16%
Total Carbohydrate 41g 41%
Dietary Fiber 2g 8%
Sugars g
Protein 28g
Vitamin A 39% Vitamin C 57%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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