Cheesecake with Cranberry Jewel Topping
Posted on September 12, 2008
Filed Under Cakes, Cheesecakes, Fruits | Leave a Comment
Cheesecake with Cranberry Jewel Topping
Ingredients:
- 1 1/2 cup Vanilla wafers, crushed
- 1/4 cup Sugar
- 6 tbsp Butter; melted
Filling Ingredients:
- 1/2 cup Whipping cream
- 1 pk Vanilla powder
- 1 1/2 lb Cream cheese; room temp.
- 1 cup Sugar
- 1 pn Salt
- 4 large Eggs
Topping Ingredients:
- 12 oz Fresh or frozen cranberries
- 3/4 cup Sugar
- 1/2 cup Cranberry juice concentrate
- 1/4 cup Water
Crust Procedures:
- Preheat oven to 350 F.
- Wrap the bottom and outsides of 9-inch springform pan with aluminum foil.
- Lightly butter inside of pan and set aside.
- Combine cookie crumbs, sugar and butter.
- Press mixture onto bottom and halfway up sides of prepared springform pan.
- Bake for 10 minutes on center rack of preheated oven.
- Set aside, but do not turn off oven.
Filling Procedures:
- Using electric mixer, blend together all ingredients.
- Add eggs and mix just until well-combined.
- Pour filling into prepared crust.
- Bake until center is just set, about 50 minutes.
- Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
Topping Procedures:
- Combine all ingredients in heavy medium saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil and continue cooking for 3 minutes.
- Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.
- Spoon warm topping evenly over cold cake.
- Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
- To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole cranberries.
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