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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 300�F. 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.

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