Cranberry Eggnog Cheesecake Recipe
For the crust:
3 T. butter or margarine
3 T. sugar
1 egg
1 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
For the cheesecake:
1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 eggs, separated
1 1/2 C. eggnog
1 T. all-purpose flour
1 t. vanilla
1 t. lemon juice
For the topping:
1 C. chopped fresh cranberries
1/2 C. sugar
1 1/2 t. unflavored gelatin softened in 1/4 c. water
Whipped dessert topping, for garnish
Preheat oven to 350� F. To make the crust, cream together the butter and 3 T.
sugar. Add the egg and blend. Stir in flour, baking powder and salt.
Press mixture evenly over bottom and 1 1/2 inches up the sides of an ungreased
9-inch springform pan. It will make a rather thin crust.
To make the filling, cream together softened cream cheese, 1/2 c. sugar and egg
yolks. (Reserve egg whites.) Slowly add eggnog, 1 T. flour, vanilla and lemon
juice. Beat the reserved egg whites until stiff, then gently fold the cream
cheese mixture into the beaten egg whites. Pour mixture into prepared crust.
Bake in preheated oven for 45 minutes. Cool completely.
To make cranberry topping, combine chopped cranberries, remaining 1/2 C. sugar
and 1/3 C. water in a small saucepan. Bring to a boil, then reduce heat. Simmer,
uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir
gelatin-water mixture into hot cranberries until dissolved. Refrigerate until
partly set. Spoon atop cooled cheesecake, spreading to make an even layer. Chill
several hours or overnight. Pipe whipped dessert topping around edge.
Makes 12-15 servings.
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