Canadian Nova Scotian Cranberry Cheese Cake
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Ingredients
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) | Cream cheese, soft | | 3/4 tsp. | grated lemon peel | | 1/4 tsp. | vanilla | | 1-3/4 cup | 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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Instructions
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
Author's Comments
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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