Cranberry Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Cream cheese package | 4 , softened (FILLING:) | |
| Sweetened condensed milk | 1 Can (10oz) (FILLING:) | |
| Lemon juice | 1/4 Cup (16 tbs) (FILLING:) | |
| Eggs | 4 standard (FILLING:) | |
| Cranberries | 1/2 Cup (16 tbs), frozen (FILLING:) | |
| Orange peel | 1 Teaspoon, grated (FILLING:) |
Directions
In a bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of a greased 9-in springform pan; set aside.
In a mixing bowl, beat cream cheese and milk until smooth.
Beat in lemon juice until smooth.
Add eggs; beat on low speed just until combined.
Fold in cranberries and orange peel.
Pour over the crust.
Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set.
Cool on a wire rack lor 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
Refrigerate for at least 6 hours or overnight.
Remove sides of pan.
Garnish with sugared cranberries and orange peel if desired.
Press onto the bottom of a greased 9-in springform pan; set aside.
In a mixing bowl, beat cream cheese and milk until smooth.
Beat in lemon juice until smooth.
Add eggs; beat on low speed just until combined.
Fold in cranberries and orange peel.
Pour over the crust.
Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set.
Cool on a wire rack lor 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
Refrigerate for at least 6 hours or overnight.
Remove sides of pan.
Garnish with sugared cranberries and orange peel if desired.
Chef
