Cranberry Cheesecake Recipe
Ingredients
| Cream cheese | 32 Ounce (4 Package) | |
| Cranberry juice cocktail | 3 Cup (48 tbs) (Ocean Spray) | |
| Whipping cream | 2 Cup (32 tbs) | |
| Graham cracker crust | 1 | |
| Butter cube/Margarine | 1 | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Cranberries | 1 Cup (16 tbs) | |
| Cranberries | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Gelatin | 1 Tablespoon | |
| Gelatin | 1 Tablespoon | |
| Cranberry juice | 1⁄4 Cup (4 tbs) | |
| Cranberry juice | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 8912 Calories from Fat 5356
% Daily Value*
Total Fat 605 g930.2%
Saturated Fat 347.7 g1738.7%
Trans Fat 0 g
Cholesterol 1903.6 mg634.5%
Sodium 3852 mg160.5%
Total Carbohydrates 771 g257.1%
Dietary Fiber 13.4 g53.4%
Sugars 654.6 g
Protein 90 g179.9%
Vitamin A 289.8% Vitamin C 622.6%
Calcium 134.7% Iron 53.1%
*Based on a 2000 Calorie diet
Directions
Press into springform pan and bake 3 or 4 minutes at 450 degrees till crisp.
Stir 2 cups cranberry juice and 2 envelopes gelatine over low heat till dissolved.
Whip cream, set aside.
Soften cream cheese in Ig.bowl, add 1 cup sugar and mix well.
Squeeze 3 tsp. lemon juice, add to gelatine.
Fold in whipped cream.
Pour into springform pan and refrigerate for 4 hours.
Refrigerate about 30 minutes before topping cake.
Spoon on.
Chef
