Cheesecake w/cranberry jewel topping
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Cheesecake w/cranberry jewel topping
  Cakes    Cheesecakes    Toppings  
Last updated 6/12/2012 1:13:07 AM. Recipe ID 41379. Report a problem with this recipe.
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      Title: Cheesecake w/cranberry jewel topping
 Categories: Cheesecake
      Yield: 10 Servings
 
     12    Cookies; vanilla sandwich,
           -broken
      5 tb Unsalted butter cut into
           -pieces; room temperature
    1/4 c  Sugar
      2    Vanilla beans
    1/2 c  Whipping cream
  1 1/2 lb Cream cheese
      1 c  Sugar
      1 pn Salt
      4 lg Eggs
      1    Bag cranberries; fresh or
           -frozen
    3/4 c  Cranberry juice; thawed
    1/4 c  Water
 
  FOR CRUST; Position rack in center of oven and preheat to 350F. Wrap
  outside of 9"diameter springform pan with 2 3/4" high sides with foil.
  Blend cookies, butter and sugar in processor until crumbs stick
  together. Press crumbs on bottom and halfway up side of prepared pan.
  Bake crust 10 minutes. Set aside. Maintain oven temperature.
  
  FOR FILLING: Using tip of small sharp knife, scrape seeds from vanilla
  beans into small saucepan;add beans. Add cream. Bring to simmer over
  medium heat. Sit aside uncovered, and cool to room temperature.
  Discard beans. Blend cheese, sugar and salt in processor until very
  smooth, stopping often to scrape down sides of the work bowl. Add
  vanilla cream and blend. Add eggs; process 5 seconds. Scrape down
  sides of work bowl; process just until blended, about 5 seconds.
  Transfer filling to crust.
  
  Bake cake until sides puff slightly and center is just set, about 50
  minutes. Place uncovered HOT cheesecake directly into refrigetator and
  chill throughly, at least 6 hours or overnight.
  
  FOR TOPPING; Stir all ingredients in heavy medium saucepan over
  medium heat until sugar dissolves. Increase heat; boil 3 minutes.
  Press mixture through sieve set over large bowl, pressing firmly on
  solids. Spoon warm topping over cold cake; spread evenly. Chill until
  topping is set at least 2 hours.(Can be made one day ahead. Cover and
  keep chilled.)
  
  NOTES : This cheesecake, a delicious constrast of sweet vanilla and
  tart cranberry, is a scrumptious conclusion to any dinner. Whipped
  cream rosettes are a pretty finish. When cooking the cranberries save
  the pretty ones to decorate the finished cake. Net time I might put a
  few cooked berries into the cake mixture before baking. Recipe 




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Recipe ID 41379 (Apr 03, 2005)

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