Recipe - Cranberry Cheesecake

CRUST
One fourth cup Butter; melted
1 tablespoon Sugar
One half teaspoon Vanilla
1 ds Salt
1 cup Flour; less 2 tablespoons

FILLING
One half cup Dried sweetened cranberries
2 tablespoon Grand Marnier or
orangeflavored liqueur
1 pound Cream cheese; at room
temperature
One fourth cup Whipping cream
Three fourths cup Sugar
4 Eggs; at room temperature
1 teaspoon Vanilla
1 ds Salt

TOPPING
2 cup Fresh cranberries
3 tablespoon Grand Marnier
One fourth cup Sugar; * see note
1 teaspoon Grated orange rind

Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in
vanilla and salt. Stir in flour One fourth cup at a time until mixture comes
together in a ball. Pat on bottom and a half inch up the sides of a 7inch
springform pan. Chill while preparing filling.

Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream
cheese, cream and sugar until light. Add eggs, one at a time until blended.
Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries
and any remaining liqueur. Gently pour filling into prepared crust. Place
springform pan inside slightly larger pan. Add 1 inch water to outside pan.
Bake cheesecake at 300F 1 One fourth hours or until it no longer quivers. Turn off
heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room
temperature 1 hour, then chill 34 hours.

Topping: Combine cranberries, Grand Marnier, sugar and grated rind in
medium pan. Cook over medium heat until cranberries burst and mixture is
thick and saucelike, 15 20 minutes.

To serve: Top each slice of cheesecake with a dollop of cranberry topping.

*Sauce should be distinctly sweettart. Recipe will vary according to
cranberries used. If too tart, add more sugar. If too sweet, add lemon
juice by the teaspoonful.

Recipe by: Akron Beacon Journal November 26, 1997

Posted to recipeludigest Volume 01 Number 310 by Nancy Pallotta
nancee@neo.lrun.com on Nov 26, 1997