Cranberry Ribbon Cheesecake

Ingredients

Crust

6 tablespoons butter or margarine

1 1/2 cups finely crushed vanilla wafers (about 33)

Sauce

1 cup granulated sugar

2 tablespoons cornstarch

1 1/2 cups cranberries

1 cup orange juice

Filling

1 cup cottage cheese

16 ounces cream cheese, softened

1 cup granulated sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

3 eggs

2 teaspoons orange zest

1 (8 ounce) container vanilla yoghurt

 

Recipe

• For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers.
• Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 inch up sides of the pan to form a firm, even crust. Set pan aside.
• For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch.
• Stir in cranberries and orange juice.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Remove 3/4 cup of the sauce; cool slightly.
• Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.
• Place the 3/4 cup sauce in a blender container or food processor bowl.
• Cover and blend or process until smooth. Set the puréed sauce aside.

 

• For filling, place cottage cheese in the blender container or food processor bowl.
• Cover and blend or process until smooth.
• Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour and vanilla extract.
• Beat with an electric mixer on medium to high speed until combined.
• Add eggs all at once. Beat on low speed just until combined.
• Stir in orange peel.

 

• Pour half of the filling into the crust-lined springform pan.
• Drizzle puréed sauce over the filling in the pan.
• Carefully top with the remaining filling, covering sauce as much as possible.
• Then place on a shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center appears nearly set when shaken.
• Remove springform pan from baking pan.
• Cool cheesecake in springform pan on a wire rack for 15 minutes.
• Loosen crust from sides of the pan and cool for 30 minutes more.
• Remove sides of the springform pan.
• Cool completely, then chill in the refrigerator for at least 4 hours before serving.
• Jut before serving, spread cheesecake with vanilla yoghurt. Top with some of the chilled cranberry sauce. Pass remaining sauce.

 

 

 

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