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Cranberry Eggnog Cheesecake
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Crust
1-1/2 cups Coconut bar cookies, crushed
6 tbl. butter, melted
Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
1/4 tsp. salt
4 eggs, separated
1-1/2 cups dairy eggnog
16 oz. cream cheese, softened
1 tbl. orange peel, grated
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup whipping cream
16 oz. Jellied cranberry sauce
Crust:
Preheat oven to 350*. 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
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 mixture. Cook over low to medium 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 tartar until frothy. Gradually beat in remaining 1/2 cup sugar; beat till stiff and glossy. Beat cream until stiff peaks form. Fold whites and whipped cream into the 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.
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