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
Yields 12 servings
cranberry cheesecake

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

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

Learn more about

Nutrition

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 %