Recipe - Cheesecake And Brandied Berry Sauce

Three fourths cup Allpurpose flour
3 tablespoon Sugar
1 One half teaspoon Orange peel; finely shredded
6 tablespoon Margarine or butter
1 Egg yolk; beaten
1 teaspoon Margarine or butter
3 pack Cream cheese (8 oz. ea);
softened
1 cup Sugar
2 tablespoon Allpurpose flour
1 teaspoon Vanilla
2 Eggs
1 Egg yolk
One fourth cup Milk

BRANDIED BERRY SAUCE
1 One half cup Fresh cranberries
1 cup Sugar
One half cup Orange juice
1 ds Ground cloves
1 tablespoon Cornstarch
1 tablespoon Cold water
2 tablespoon Blackberry brandy or brandy

For crust, in a medium mixing bowl stir together the Three fourths cup flour, the 3
tablespoons sugar, and 1 teaspoon of the orange peel. Using a pastry
blender, cut in the 6 tablespoons margarine or butter till mixture
resembles coarse crumbs. Stir in the one beaten egg yolk. Remove sides from
an 8inch springform pan. Press about onethird of the dough onto the
bottom of the pan. Cover the remaining dough and set aside.

Bake bottom crust in a 375 degree oven about 7 minutes or till golden. Cool
crust on springform pan bottom on a wire rack. Use the 1 teaspoon margarine
or butter to grease 1 One half inches up sides of springform pan. Attach sides
to bottom of springform pan. Press remaining dough 1 One half inches up sides of
pan, set aside.

For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, 2
tablespoons flour, vanilla, and remaining orange peel with an electric
mixer on medium to high speed till combined. Add whole eggs and one egg
yolk all at once. Beat on low speed just till combined. Stir in milk. Pour
filling into crustlined springform pan. Bake on a shallow pan in a 375
degree oven for 45 to 50 minutes or till done.

Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a
small metal spatula, loosen crust from sides of pan. Cool for 30 minutes
more. Remove sides of the springform pan. Cool completely then chill at
least 4 hours. To serve, spoon a little Brandied Berry Sauce on the
cheesecake.

BRANDIED BERRY Sauce. In a small saucepan combine 1 One half cups cranberries, 1
cup sugar, One half cup orange juice, and dash ground cloves. Bring mixture to
boiling, then reduce heat to medium. Simmer, uncovered, till cranberries
pop. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water,
stir into cranberry mixture. Cook and stir till thickened and bubbly, then
cook and stir for 2 minutes more. Stir in 2 tablespoons blackberry brandy
or brandy. Cool to room temperature. Makes about 1 One half cups.

NOTES : I doubled the crust recipe and used a 9 1/2inch springform pan.
The cheesecake mixture I used the same as for the 8inch pan.
Recipe by: Better Homes & Gardens OldFashioned Home Baking Cookbook

Posted to MCRecipe Digest V1 #933 by hister@juno.com (Iris E. Dunaway) on
Nov 29, 1997