Cheesecake Recipes

Cranberry Cheesecake With Walnut Crust
Serving Size: 10

1 1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup (1 stick) butter -- melted
1 can (16 oz.) whole cranberry
3 package (8 oz. each) cream cheese
3/4 cup granulated sugar
1/4 cup flour
3 eggs
8 ounce dairy sour cream
2 teaspoon vanilla extract

Cooking Directions:

Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and
butter. In the bottom of a 9-inch spring-form pan firmly press crumb
mixture. Bake until golden, 5 to 6 minutes; remove from oven; coo
slightly. Spread with cranberry sauce; set aside. Reduce oven temperature
to 300 degrees. In the large bowl of an electric mixer beat cream cheese,
sugar and flour until smooth. Beat in eggs, sour cream and vanilla until
well blended; spread evenly over cranberry sauce. Bake until a knife
inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn
off oven; leave cheesecake in oven with door ajar until top is firm to the
touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and
refrigerate until cold, about 4 hours. Just before serving, remove
cheesecake from pan to a serving plate. Garnish with sugared cranberries,
kiwi slices and mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount
of white corn syrup. Add fresh cranberries, a few at a time, turning to
coat; then place in a bowl of granulated sugar. Using a fork, remove
cranberries from sugar and place on a plate until ready to use.

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