Cranberry Cheesecake (Cooking Club Size)
This is a light tasting, easy to prepare no bake cheesecake. You have two preparation options, make two cakes or turn into individual cheesecakes by preparing in muffins pans. Just remind friends to bring their own muffin pans.
- Prep: 40 min
- Cooking: 10 min
- Refrigeration: 4 h
Ingredients
- Crust
- 3 cups (750 mL) graham cracker crumbs
- 1/4 cup (60 mL) sugar
- 2 tsp (10 mL) grated orange peel
- 2/3 cup (160 mL) butter melted
- Filling
- 2 pouches (1/4 oz/7 g) of unflavoured gelatin
- 1/2 cup (125 mL) orange juice
- 2 cans (13 oz/398 mL each) whole berry cranberry sauce
- 1 lb (450 g) Canadian Cream cheese softened
- 2 tsp (10 mL) grated orange peel
- 3 cups (750 mL) 35 % cream
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Preparation
Crust
:Preheat oven to 350° F (180° C). In a large bowl combine crumbs, sugar, orange peel and butter. Press into two 9-inch (23 cm) springform pans. Bake in preheated oven 10 min. Cool completely
Filling
:In a small saucepan sprinkle gelatin over orange juice. Let stand 2 min. Heat very gently just until gelatin dissolves.
Meanwhile, stir cranberry sauce until softened. Beat Cream cheese with orange peel. Beat in cranberry sauce. Beat in dissolved gelatin.
Whip cream until light. Fold into cream cheese base. Pour into prepared pans. Refrigerate 3 to 4 hrs to set. Garnish with additional whipped cream or serve as is.
Tips
Cooking Club Tips: Prepare two springform pans and divide cakes among members. Wrap well, label and refrigerate. To make individual cheesecakes, line 4 muffin pans with paper liners. Place approximately 1 tbsp (15 mL) of prepared crust into the bottom of each cup. Divide cheesecake filling among cups and garnish with leftover crumbs on top. Refrigerate as above.
