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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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CRUST:
1 cup all purpose flour
1/4 cup sugar
1 tsp. grated lemon peel
1 egg yolk, slightly beaten
1/4 tsp. vanilla
FILLING:
5 pkg. (8 oz each) Cream cheese, soft
3/4 tsp. grated lemon peel
1/4 tsp. vanilla
1-3/4 cups sugar
3 tbsp. flour
1/4 tsp. salt
1 cup eggs (4 or 5)
2 egg yolks
1/4 cup whipping cream
TOPPING:
2 tbsp. cornstarch
1/2 cup water
1 lb. cranberries
1 cup sugar
3/4 tsp. cinnamon
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Directions:
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CRUST: Combine the flour, sugar and grated lemon peel. Add 1 beaten egg yolk and 1/4 teaspoon vanilla. Mix well. Pat 1/3 of dough in a 9 inch springform pan. Only the bottom. Bake 8 minutes at 400 F. or until golden.
Butter sides of springform pan; attach to bottom. Pat remaining dough on sides of pan to about 1 3/4 inch.
FILLING: Beat cream cheese, add lemon and vanilla. Mix sugar, flour and salt. Blend into cheese. Add eggs and yolks, one at a time, beating just enough to blend. Gently stir in cream. Turn into crust in pan. Bake 12 minutes at 450 F., then 55 minutes at 300 F.
Remove from oven. Cool 1/2 hour. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more. Remove sides of pan. Cool 2 hours longer.
TOPPING: Blend cornstarch with 1/2 cup water. Add cranberries, 1 cup sugar and 3/4 teaspoon cinnamon. Bring to boil and cook, stirring, until cranberries burst and mixture thickens. Top with cranberry topping on cooled cheesecake.
The Cranberry Connection, Cranberrie Cottage, Nova Scotia
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Comments from olga
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The cranberry is abundant, inexpensive, rich in vitamin C and vitamin A, iodine and calcium, can be stored in ‘frig or frozen and keeps its distinctive colour and flavour while stored or frozen.
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