Yield: 6 Servings
|¼ cup||Butter; melted|
|1 cup||Flour; less 2 tablespoons|
|½ cup||Dried sweetened cranberries|
|2 tablespoons||Grand Marnier or orange-flavored liqueur|
|1 pounds||Cream cheese; at room temperature|
|¼ cup||Whipping cream|
|4||Eggs; at room temperature|
|2 cups||Fresh cranberries|
|3 tablespoons||Grand Marnier|
|¼ cup||Sugar; * see note|
|1 teaspoon||Grated orange rind|
Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in vanilla and salt. Stir in flour ¼ cup at a time until mixture comes together in a ball. Pat on bottom and a half inch up the sides of a 7-inch springform pan. Chill while preparing filling.
Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream cheese, cream and sugar until light. Add eggs, one at a time until blended.
Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries and any remaining liqueur. Gently pour filling into prepared crust. Place springform pan inside slightly larger pan. Add 1 inch water to outside pan.
Bake cheesecake at 300F 1¼ hours or until it no longer quivers. Turn off heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room temperature 1 hour, then chill 3-4 hours.
Topping: Combine cranberries, Grand Marnier, sugar and grated rind in medium pan. Cook over medium heat until cranberries burst and mixture is thick and sauce-like, 15- 20 minutes.
To serve: Top each slice of cheesecake with a dollop of cranberry topping.
*Sauce should be distinctly sweet-tart. Recipe will vary according to cranberries used. If too tart, add more sugar. If too sweet, add lemon juice by the teaspoonful.
Recipe by: Akron Beacon Journal November 26, 1997 Posted to recipelu-digest Volume 01 Number 310 by Nancy Pallotta <nancee@...> on Nov 26, 1997