Cranberry Eggnog Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Crust,
1 1/2: Coconut bar cookies --,
Crushed,
6 tbsp: Butter, melted
Filling,
1 cup: Sugar, divided
2: Env unflavored gelatin,
1/4 tsp: Salt,
4: Eggs, separated
1 1/2 cup: Dairy eggnog,
16 ounce: Cream cheese, softened
1 tbsp: Orange peel, grated
1 tsp: Vanilla,
1/2 tsp: Cream of tartar,
1 cup: Whipping cream,
16 ounce: Jellied cranberry sauce,
Directions:
For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
Press onto bottom & part way up sides of 9-inch springform pan. Bake
8-10 min. or until golden. Cool completely For filling: Combine 1/2
cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg
yolks slightly & and combine with eggnog; gradually stir into gelatin
i mixture. Cook over low to med heat, stirring constantly, until
gelatin is dissolved & thickened. Do not boil. Remove from heat &
cool slightly. Beat cream cheese, orange peel & vanilla until fluffy.
Stir in cooked mixture till well blended. Refrigerate until mixture
mounds when dropped from a spoon. Beat egg whites and cream of tarter
till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff
and glossy. Beat cream until stiff peaks form . Fold whites and
whipped cream into cream cheese mixture. Puree cranberry sauce in
food processor or blender till smooth. Spoon 1/3 of cream cheese
mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry
mixture into cream cheese mixture using a spatula. Repeat layers
twice. Refrigerate Several hours or overnight. To serve: Place cake
on serving plate. Loosen sides of cake with a spatula. Carefully
remove sides of pan. Refrigerate till serving time.
Recipe By :
Source from luhu.jp
Press onto bottom & part way up sides of 9-inch springform pan. Bake
8-10 min. or until golden. Cool completely For filling: Combine 1/2
cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg
yolks slightly & and combine with eggnog; gradually stir into gelatin
i mixture. Cook over low to med heat, stirring constantly, until
gelatin is dissolved & thickened. Do not boil. Remove from heat &
cool slightly. Beat cream cheese, orange peel & vanilla until fluffy.
Stir in cooked mixture till well blended. Refrigerate until mixture
mounds when dropped from a spoon. Beat egg whites and cream of tarter
till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff
and glossy. Beat cream until stiff peaks form . Fold whites and
whipped cream into cream cheese mixture. Puree cranberry sauce in
food processor or blender till smooth. Spoon 1/3 of cream cheese
mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry
mixture into cream cheese mixture using a spatula. Repeat layers
twice. Refrigerate Several hours or overnight. To serve: Place cake
on serving plate. Loosen sides of cake with a spatula. Carefully
remove sides of pan. Refrigerate till serving time.
Recipe By :
Source from luhu.jp