Cranberry Cheesecake
This recipe is taken from the 1999 Milk Calendar. Great stuff! The creamy goodness of cheesecake together with the unique taste of cranberries. To serve, just dip your knife in really hot water and wipe before slicing.
- Prep: 25 min - 30 min
- Cooking: 10 min
- Refrigeration: 3 h - 4 h
Ingredients
- Crust
- 1 1/2 cups (375 mL) graham cracker crumbs
- 2 tbsp (30 mL) sugar
- 1 tsp (5 mL) grated orange zest
- 1/3 cup (80 mL) butter melted
- Filling
- 1 pouch unflavoured gelatin
- 1/4 cup (60 mL) orange juice
- 1 can (13 oz/398 mL) whole-berry cranberry sauce
- 8 oz (250 g) Canadian Cream cheese
- 1 tsp (5 mL) grated orange zest
- 1 1/2 cups (375 mL) 35 % cream
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Preparation
Preheat oven to 350 °F (180 °C).
Crust
Combine graham cracker crumbs with sugar, orange zest and butter. Press into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 min. Cool completely.
Filling
Sprinkle gelatin over orange juice in a small saucepan and allow to rest for 5 min. Heat gently just until gelatin dissolves.
Meanwhile, in a small bowl, stir cranberry sauce until softened.
In medium bowl, beat Cream cheese with orange Zest. Beat in cranberry sauce. Beat in dissolved gelatin.
In a small bowl, beat cream until light. Fold into cream cheese mixture. Pour into the prepared pan.
Refrigerate for 3 to 4 hrs before serving. Cake can be garnished with additional whipped cream or served as is.
Tips
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Nutritional information
Per serving| Energy: | 332 Calories |
| Protein: | 4 g |
| Carbohydrate: | 27 g |
| Fat: | 24 g |
| Fibre: | 0.7 g |
| Sodium: | 185 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 43 mg |
| Vitamin A: | 24 % |
| Vitamin B12: | 10 % |
| Vitamin E: | 10 % |
| Riboflavin: | 6 % |
