Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"

 

Wyndam Buttes Restaurant Cranberry Cheesecake

6 ramekin molds
1 C. sugar
pinch of salt
1-1/2 lbs. cream cheese
1/2 C. sour cream
3 eggs
2 egg yolks
5 oz. heavy cream
1 T. vanilla extract
12 oz. cranberry marmalade (See recipe below.)

In a mixer with paddle attachment, soften the cream cheese. Scraping down the sides of the mixing bowl after each addition, add sugar, salt and sour cream, one ingredient at a time. Incorporate the eggs; scrape down the sides of the bowl. Incorporate the egg yolks; scrape down the sides of the bowl. Add heavy cream and vanilla; scrape the sides of the bowl.

In a 6-oz. ramekin, place 2 oz. cranberry marmalade. Over the top, place 3 oz. cheesecake filling. Repeat process in the remaining 5 ramekins.

Place ramekins in a water bath. Place in a preheated 300F. oven on the center rack. Bake for 1 hour. Check for doneness by the testing for the filling to feel firm to the touch.

Remove from the oven and place in the refrigerator for 6 hours or overnight.

To unmold, run a warm knife around the edges, tap on the counter a few times and invert onto a platter. Serve each as a dessert course or cut in half and serve buffet-style.

Makes 6 5-oz. servings.

Cranberry Marmalade

1 lb. cranberries
2 C. orange juice
1 C. sugar
3 cinnamon sticks
pinch of ground cloves
1 t. gelatin

Combine equal parts of gelatin to warm water and let bloom for 3 minutes. Combine all in a saucepan and cook over medium heat. Reduce until cranberries pop and sauce becomes slightly thick. Pull from heat and cool before placing in the ramekin molds.

    
Razzle Dazzle Recipes




Don't forget to visit our other site at
That's My Home